Close
Photo: Ted Cavanaugh
Active Time:40 minsTotal Time:1 hr 10 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 10 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)
Ingredients
3cupswater
1cupfarro
4largebell peppers
¾teaspoonsalt, divided
¼teaspoonground pepper, divided
6tablespoonsextra-virgin olive oil, plus 1 teaspoon, divided
1smalleggplant, diced
1mediumzucchini, diced
1largetomato, diced
½smallyellow onion, finely diced
½teaspoonfresh thyme leaves
2clovesgarlic, minced
1tablespoonchopped fresh marjoram
1(15 ounce) canlow-sodium cannellini beans, rinsed
1cupshredded fontina cheese, divided
½cupfresh basil leaves, sliced, divided, plus more for garnish
3tablespoonsred-wine vinegar
1teaspoonDijon mustard
DirectionsPreheat oven to 375°F. Bring water to a boil in a small saucepan over medium-high heat. Add farro and reduce heat to maintain a simmer. Cover and cook until tender, about 25 minutes. Remove from heat, drain and transfer to a medium bowl; let cool to room temperature.Meanwhile, slice tops off bell peppers and remove the seeds. Chop the tops (discard the stems) and set aside. Place the peppers in an 8-inch-square microwave-safe baking dish. (If they don’t stand upright, trim a thin slice off the bottom, without cutting through.) Add 1 tablespoon water to the dish and microwave on High for 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover with foil and set aside.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and cook, stirring frequently, until lightly browned in spots, 5 to 7 minutes. Transfer to a large bowl.Reduce heat to medium and add 1 teaspoon oil to the pan. Add zucchini and the reserved chopped bell pepper and cook until browned in spots, 5 to 6 minutes. Transfer to the bowl.Add tomato, onion, thyme and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper to the pan; cook, scraping the bottom of the pan, until the onion is tender and the tomato has broken down, about 4 minutes. Add garlic and marjoram and cook for 1 minute more. Transfer to the bowl.Stir beans, 1/2 cup cheese and 1/4 cup basil into the vegetable mixture. Spoon about 1 cup into each pepper, mounding as needed. Spoon any remaining filling around the peppers. Cover the pan with foil. Bake until the peppers are tender, about 30 minutes. Remove the foil and sprinkle them with the remaining 1/2 cup cheese. Bake until the cheese is melted, 10 to 15 minutes more.Meanwhile, whisk vinegar and mustard in a large bowl. Slowly drizzle in the remaining 4 tablespoons oil while continuing to whisk. Add the remaining 1/4 cup basil, arugula and the reserved farro; toss to combine. Garnish the peppers with more basil, if desired, and serve with the farro salad.To make aheadRefrigerate cooked farro, bell peppers and ratatouille (Steps 1-5) separately for up to 2 days.Originally appeared: EatingWell Magazine, September 2021
Directions
Preheat oven to 375°F. Bring water to a boil in a small saucepan over medium-high heat. Add farro and reduce heat to maintain a simmer. Cover and cook until tender, about 25 minutes. Remove from heat, drain and transfer to a medium bowl; let cool to room temperature.Meanwhile, slice tops off bell peppers and remove the seeds. Chop the tops (discard the stems) and set aside. Place the peppers in an 8-inch-square microwave-safe baking dish. (If they don’t stand upright, trim a thin slice off the bottom, without cutting through.) Add 1 tablespoon water to the dish and microwave on High for 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover with foil and set aside.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and cook, stirring frequently, until lightly browned in spots, 5 to 7 minutes. Transfer to a large bowl.Reduce heat to medium and add 1 teaspoon oil to the pan. Add zucchini and the reserved chopped bell pepper and cook until browned in spots, 5 to 6 minutes. Transfer to the bowl.Add tomato, onion, thyme and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper to the pan; cook, scraping the bottom of the pan, until the onion is tender and the tomato has broken down, about 4 minutes. Add garlic and marjoram and cook for 1 minute more. Transfer to the bowl.Stir beans, 1/2 cup cheese and 1/4 cup basil into the vegetable mixture. Spoon about 1 cup into each pepper, mounding as needed. Spoon any remaining filling around the peppers. Cover the pan with foil. Bake until the peppers are tender, about 30 minutes. Remove the foil and sprinkle them with the remaining 1/2 cup cheese. Bake until the cheese is melted, 10 to 15 minutes more.Meanwhile, whisk vinegar and mustard in a large bowl. Slowly drizzle in the remaining 4 tablespoons oil while continuing to whisk. Add the remaining 1/4 cup basil, arugula and the reserved farro; toss to combine. Garnish the peppers with more basil, if desired, and serve with the farro salad.To make aheadRefrigerate cooked farro, bell peppers and ratatouille (Steps 1-5) separately for up to 2 days.
Preheat oven to 375°F. Bring water to a boil in a small saucepan over medium-high heat. Add farro and reduce heat to maintain a simmer. Cover and cook until tender, about 25 minutes. Remove from heat, drain and transfer to a medium bowl; let cool to room temperature.
Meanwhile, slice tops off bell peppers and remove the seeds. Chop the tops (discard the stems) and set aside. Place the peppers in an 8-inch-square microwave-safe baking dish. (If they don’t stand upright, trim a thin slice off the bottom, without cutting through.) Add 1 tablespoon water to the dish and microwave on High for 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover with foil and set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and cook, stirring frequently, until lightly browned in spots, 5 to 7 minutes. Transfer to a large bowl.
Reduce heat to medium and add 1 teaspoon oil to the pan. Add zucchini and the reserved chopped bell pepper and cook until browned in spots, 5 to 6 minutes. Transfer to the bowl.
Add tomato, onion, thyme and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper to the pan; cook, scraping the bottom of the pan, until the onion is tender and the tomato has broken down, about 4 minutes. Add garlic and marjoram and cook for 1 minute more. Transfer to the bowl.
Stir beans, 1/2 cup cheese and 1/4 cup basil into the vegetable mixture. Spoon about 1 cup into each pepper, mounding as needed. Spoon any remaining filling around the peppers. Cover the pan with foil. Bake until the peppers are tender, about 30 minutes. Remove the foil and sprinkle them with the remaining 1/2 cup cheese. Bake until the cheese is melted, 10 to 15 minutes more.
Meanwhile, whisk vinegar and mustard in a large bowl. Slowly drizzle in the remaining 4 tablespoons oil while continuing to whisk. Add the remaining 1/4 cup basil, arugula and the reserved farro; toss to combine. Garnish the peppers with more basil, if desired, and serve with the farro salad.
To make ahead
Refrigerate cooked farro, bell peppers and ratatouille (Steps 1-5) separately for up to 2 days.
Originally appeared: EatingWell Magazine, September 2021
Rate ItPrint
Nutrition Facts(per serving)651Calories33gFat68gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
