Greek Style Farro Stuffed Peppers

Tender Vessels, Full of Quiet Abundance

There is something almost ceremonial about stuffing a pepper. The act of hollowing out that bright, sturdy shell and filling it slowly, deliberately, with everything good feels less like cooking and more like an offering. This version draws from the sun-warmed flavors of the Greek table — earthy grains, briny depth, the crumble of aged cheese — all nestled inside a pepper that softens in the oven until it yields completely. It is patient food. The kind that rewards a slow afternoon and a warm kitchen.

Ingredients

• 3 peppers (one red, one yellow and one orange)
• 1 cup cooked Alessi Medium Grain Pearled Farro
• 1 tablespoon Alessi Extra Virgin Olive Oil
• ½ onion, diced
• 2 teaspoons Alessi Garlic Puree (or 2 cloves minced garlic)
• 2 cups coarsely chopped kale
• 1 tomato, diced
• 1/2 cups chickpeas, drained and rinsed
• 1/4 cups Vigo Sliced Calamata Olives
• 1/2 cups Vigo Feta Cheese, crumbled
• 1/2 teaspoons oregano
• Freshly ground Alessi Sea Salt and Black peppercorns, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Cut each pepper in half vertically.
3. Remove pith and seeds and blanch 2-3 minutes in boiling water.
4. Remove and drain.
5. Prepare farro according to package instructions, transfer to a large mixing bowl and set aside.
6. In a medium sized saucepan, saute onion and garlic in heated oil until onion is translucent.
7. Add chopped kale and cook about 4 minutes or until kale has softened.
8. Add to mixture farro then add tomatoes, chickpeas, olives and feta and mix well.
9. Season with oregano, salt and pepper and spoon mixture into cooked pepper halves.
10. Place in oven and cook uncovered for 25 – 30 minutes.
11. Sprinkle with more crumbled feta if desired.