This recipe has been adapted from a recipe published in the August/ September 2011 issue of Cook's Country. It caught my eye because risotto was used instead of rice - a food that has been on my dislike list since I was 3!! Every fall when peppers are in abundance and so awesome, I make this recipe a couple of times. It's even better as leftovers! My go to place for peppers is John & Cindy's across the street, and where I get to escape mommyhood for 4 hours a week!
• 4-6 assorted bell peppers
•1½ cups low-sodium chicken stock
•1 cup farro
•1 lb hot sausage, no casings
•2 onions, chopped fine
•6 garlic cloves, minced
•½ tspn dried oregano
•1/8 tspn red pepper flakes
•1 28 Oz can crushed tomatoes
•1 1/4 cup parmesan
• 1 cup shredded mozzarella
•2 tbspns chopped fresh basil
- Rinse and cook farro according to instructions on package - I rinse twice. Cover with water in pot, bring to a boil, reduce heat and simmer for a half hour. Then rinse again. Once the farro has cooled, put in microwave compatible bowl, add stock, cover and microwave for 10-15 mins until mostly cooked. The stock should be absorbed.
- Meanwhile, prep peppers. Cut top ½ inch off, discard stems & seeds. Chop pepper tops to use in sauce. Using a skewer, poke a couple holes in the bottom of each pepper.
- Cook sausage in a 12-inch nonstick skillet, breaking up into small pieces, until browned, 6-8 mins. Using slotted spoon, transfer sausage to paper towel-lined plate. Pour off all but 1 tbsp fat from skillet. Add onions and chopped pepper, cook until browned, 8-10 mins. Add garlic, stirring until fragrant, about 30 seconds. Season with oregano, salt & pepper, and red pepper flakes, cook another 30 seconds. Add tomatoes, bring to a boil, remove pan from heat.
- Combine 1 cup sauce, sausage and parmesan with farro. Transfer remaining sauce to slow cooker. Stuff each pepper with farro mixture, place in slow cooker. Top each pepper with mozzarella. Cover and cook on low for 4 hours.
- Transfer to plate, stir fresh basil into sauce, season with salt & peppers. Spoon sauce over peppers. Serve.
** for the vegetarians and vegans, you can do this without the sausage. I don't know if tofu would work, or perhaps some kind of bean.