Mediterranean Stuffed Bell Peppers with Farro & Pine Nuts

These Mediterranean Stuffed Bell Peppers are a celebration of wholesome ingredients and vibrant flavors that epitomize the heart-healthy Mediterranean diet. Each pepper becomes a colorful vessel for a nutty farro filling enriched with toasted pine nuts, sweet currants, fresh herbs, and aromatic spices. The combination creates a symphony of textures—from the tender-crisp roasted pepper to the chewy farro and crunchy pine nuts—while the currants add delightful bursts of natural sweetness. Inspired by the stuffed vegetable traditions found throughout Greece, Turkey, and the Levant, this dish showcases the Mediterranean approach to eating: abundant vegetables, whole grains, healthy fats from olive oil and nuts, and minimal but flavorful seasoning. Farro, an ancient grain treasured since Roman times, provides a hearty, protein-rich base that's more nutritious than white rice, offering a pleasant nutty flavor and satisfying bite. This recipe is perfect for a weeknight dinner or elegant enough for entertaining. The peppers can be assembled ahead of time and baked just before serving, making them ideal for meal prep. Each serving delivers a complete, balanced meal packed with fiber, antioxidants, vitamins, and minerals. The combination of whole grains, vegetables, and healthy fats keeps you satisfied while supporting heart health and overall wellness. Serve these beautiful stuffed peppers with a side of Greek yogurt, a simple cucumber salad, or crusty whole-grain bread. They're equally delicious warm from the oven or at room temperature, and leftovers reheat beautifully for lunch the next day.

Ingredients

• 4 largebell peppers, halved lengthwise and seeded
• 1 cupfarro, uncooked
• 2.5 cupsvegetable broth
• 4 tbspextra virgin olive oil, divided
• 1 mediumyellow onion, finely diced
• 3garlic cloves, minced
• 1/3 cuppine nuts
• 1/3 cupdried currants
• 1/2 cupfresh parsley, chopped
• 1/4 cupfresh mint, chopped
• 1lemon, zested and juiced
• 1/2 tspground cinnamon
• 1/2 tspground cumin
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 1/2 cupcrumbled feta cheese optional

Method

1. Preheat your oven to 400°F (200°C). 0:04
2. Rinse the farro under cold water in a fine-mesh strainer and drain well. 0:05
3. In a medium saucepan, bring the vegetable broth to a boil over high heat. Add the farro, reduce heat to low, cover, and simmer for 25-30 minutes until tender but still slightly chewy. Drain any excess liquid and set aside. 0:06
4. While the farro cooks, brush the bell pepper halves with 2 tablespoons of olive oil, coating both the inside and outside. Season lightly with salt and pepper. 0:05
5. Arrange the pepper halves cut-side up in a large baking dish. Roast in the preheated oven for 15 minutes until just beginning to soften. Remove from oven and set aside. 0:05
6. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent. 0:05
7. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. 0:04
8. Add the pine nuts to the skillet and toast for 2-3 minutes, stirring frequently, until golden and fragrant. 0:05
9. Add the cooked farro, currants, cinnamon, cumin, salt, and pepper to the skillet. Stir well to combine and cook for 2 minutes to allow flavors to meld. 0:05
10. Remove the skillet from heat and stir in the chopped parsley, mint, lemon zest, and lemon juice. Taste and adjust seasoning as needed. 0:05
11. Divide the farro filling evenly among the roasted pepper halves, mounding it generously in each one. 0:05
12. If using feta cheese, sprinkle it over the top of the stuffed peppers. 0:04
13. Return the baking dish to the oven and bake for 20-25 minutes until the peppers are tender and the filling is heated through and lightly golden on top. 0:05
14. Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh herbs if desired. 0:04