Cubanelle Peppers Stuffed with Farro

August 6, 2012

Cubanelle peppers, sometimes referred to as Italian frying peppers, are a must grow in my garden because I love to fill their cavities with everything from sausage and onions to rice and whole grains like farro which is an old wheat berry enjoying renewed interest today for its wonderful health properties. Substitute rice or orzo for the farro.

Peperoni Ripieni

Cubanelle Peppers Stuffed with Farro

Serves 4

1-cup farro, rice or orzo

3 cups vegetable or chicken broth (or water)

1 egg

2/3 cup grated Parmigiano Reggiano cheese

3 tablespoons minced parsley

2 tablespoons extra virgin olive oil

4 banana peppers

Cover the farro, rice or orzo with the broth or water in a one-quart saucepot. Bring the pot to a boil, lower the heat to simmer, cover the pot and let the farro cook until most of the broth is absorbed and the farro is tender.

Drain the farro in a colander and transfer it to a medium size bowl. Stir in the egg, 1/2 cup of the cheese, parsley and 1 tablespoon of the oil. Set aside.

Cut down 1/2 inch off the stem tops of the peppers and set aside. Tap out the seeds in the peppers or use a small spoon to remove and discard them.

Fill the peppers with some of the farro mixture but do not pack them too tightly, otherwise they may split while baking. Make a small incision on the side of each pepper with a small paring knife to allow steam to escape while baking.

Brush a medium size casserole dish with the remaining olive oil and place the peppers in a single layer in the dish.

Cover the dish with aluminum foil and bake them for 30 minutes. Uncover; sprinkle the remaining cheese over the peppers and bake 5 minutes longer.

Serve hot.

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