brothes farro

Green Peppers stuffed with Pork and Farro

6 large green bell peppers
1 lb ground pork
2 c vegetable broth
1 c farro, pearled (italian whole grain)
1 c chopped tomatoes, peeled
½ large onion, finely chopped
4-6 clove garlic, minced
¾ c romano cheese, grated (or parmesan)
1 tsp thyme
1 tsp oregano
1 tsp paprika
salt & freshly ground black pepper, to taste

Cook the farro in the broth.
Prepare the peppers by cutting off tops, stems and removing the inner seeds and membrane. Place them in a large baking dish. (Lined with foil)
In a large skillet on med-high heat, cook the ground pork. Move to large bowl to cool before blending with other ingredients.
Chop the onions and sauté in olive oil until tender. Add tomatoes and garlic and cook gently for a few minutes to reduce liquid.
In a large mixing bowl, add cooked farro, tomatoes, onions, garlic and herbs and blend well. Taste the mixture and add salt/pepper if desired.
Stuff the farro mixture into each pepper and pack firmly. Scatter any remaining stuffing around the peppers in the dish.
Cover the peppers lightly with foil and bake in a pre-heated 350F oven for 30-45 minutes - until they reach the desired level of tenderness. If desired - top with grated tomato paste or parmesan for the last few minutes of cooking.