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5 from 1 vote

Stuffed Peppers

A healthy meatless stuffed pepper recipe with farro, sundried tomatoes, onion, and Asiago and Pecorino cheese.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 6 servings
Calories: 347kcal
Author: Lucy Brewer


  • 6 bell peppers I like to use assorted colors
  • 4 cups cooked farro
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 garlic cloves minced
  • 1 8 oz. jar julienned sundried tomatoes drained
  • 1/2 cup grated Asiago cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley


  • 2 tablespoons tomato paste
  • 1 1/2 cups water
  • 1 tablespoon olive oil


  • Preheat oven to 350. Slice tops from peppers and remove ribs and seeds. Save tops. 
  • In a large skillet, heat olive oil on medium-high. Saute onion and pepper for about five minutes. Add garlic and saute for 30 seconds. Turn heat down to medium-low and add farro and sundried tomatoes and stir gently.
  • Add Asiago cheese, Pecorino cheese, Italian herbs, salt, and pepper and stir. Cook until cheese is melted. If too thick, you can add a little chicken broth or water but don't get it too watery. Remove from heat.
  • Make sauce: In a medium-sized bowl, whisk together the water, tomato paste, and olive oil. Pour in bottom of a 9 x 13-inch baking dish.
  • Place peppers in sauce in dish. Spoon the farro mixture evenly into the peppers. Cover the peppers with the pepper top and then cover the whole dish with tin foil. Place in oven and bake for about 30 minutes. Remove foil and bake another 15 minutes. Remove dish from oven, remove pepper tops, and sprinkle the filled peppers evenly with the Parmesan cheese.
  • Return to oven and bake another 10 minutes until cheese is melted. To serve, spoon the sauce over the filling of each pepper until the sauce is gone. Sprinkle each pepper with a little chopped fresh parsley.


If freezing, I would go ahead and bake the peppers and spoon the sauce over each one. Then allow to cool and place in freezer on a baking sheet. Once frozen, transfer to a large ziplock bag or freezer-safe container. Then just thaw and reheat.