|Saturated fat||3.3 g|
Stuffed with farro (a grain), lentils, tons of veggies, and a little bit of cheese, these peppers make for a perfect appetizer or main dish
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4, cut in half lengthwise and seeds removed,
1/2 cup dried
2 cups leaves of
1/4 cup minced (oil-packed and drained)
2 Tbsp minced
- Arrange peppers in microwave-safe baking dish, cut side up. Add about 1/2 inch of water to dish. Cover with plastic wrap and microwave on high until peppers are tender, about 8 minutes. Drain water and set pepper halves aside.
- Add lentils to large pot of salted water and bring to a simmer. Once simmering, add farro and cook until both lentils and farro are tender, about 30 minutes. Drain and transfer to a mixing bowl.
- While lentils and farro are cooking, add olive oil to skillet over medium-high heat and cook onions until they soften, about 10 minutes. Add kale and continue cooking until wilted, another 2 minutes.
- Mix together the farro, lentils, onion, kale, parsley, goat cheese, sun-dried tomatoes, and lemon juice. Season, to taste, with salt and black pepper. Spoon into reserved bell pepper halves and top with chives.
Recipe created by Joy Manning