Southwest Farro and Turkey Stuffed Peppers Serves 7 2 cups of cooked Bob’s Red Mill Farro 1 tablespoon of olive oil ½ peeled and medium diced yellow onion 1 pound of lean ground turkey ½ cup of medium diced zucchini 1 cup of corn 1 15-ounce can of strained black beans 1 cup of seeded and medium diced tomatoes 1 tablespoon of diced mild green chiles 1 cup of red enchilada sauce 6 ounces of shredded white cheddar cheese 7 seeded and stemmed assorted colored bell peppers, salt and pepper to taste optional garnishes: chopped cilantro, green onions and avocado Procedures: Preheat the oven to 375°. In a large frying pan over medium-high heat with olive oil, add the onion and turkey and cook until the turkey has been completely cooked. Next, add in the zucchini, corn, beans, tomatoes and chiles and cook for 3 to 4 minutes. Stir in the enchilada sauce and salt and pepper. Fold in the cooked farro and cheddar cheese until completely combined. Evenly add the farro mixture between the 7 seeded and stemmed bell peppers and bake at 375° for 30 to 35 minutes or until the peppers are browned. Garnish with cilantro, green onions and avocado.
by Bob's Red Mill via Endless Supplies Store - Brands