Hats off to Dads!

June 17, 2016

We can never do enough for all the men in our lives that we honor on Fathers Day. Our expressions of love and gratitude take many forms; calls to those far away, cards, selfies, skype chats and all the other virtual ways to stay in touch will be utilized. We’ll cook or grill Dad’s favorite foods and toast him as the greatest. Why not treat him to these delicious stuffed banana peppers, a great side dish to go with burgers, pulled pork, chicken and even fish.

Banana Peppers Stuffed with Farro
Serves 4

1-cup farro
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 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 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 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.

Recipe from Ciao Italia Family Classics

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