Ingredients
- 2 cups of farro cooked (rice also works)
- 6 large bell peppers variety of colors
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic chopped
- 2 tablespoons fresh thyme leaves
- 1 can crushed tomatoes 28 ounces
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 1 cup Parmesan grated
Instructions
- Preheat the oven to 350°F.
- Cook farro and set aside.
- Cut the tops off the peppers and remove seeds. Sauté the ground turkey until cooked, draining any fat.
- Add oil and onion to turkey. When onion is translucent add garlic and thyme.
- Add crushed tomatoes, salt, and pepper to meat mixture. Sauté on low for 5-8 minutes, until reduced.
- Turn off heat and add the farro.
- Fill the peppers with the mixture and place them in cast-iron skillet or Dutch oven.
- Bake for 25-30 minutes, or until peppers are soft.
- Top with cheese and bake for 2 more minutes, or until cheese has melted.
