We’ve given this classic comfort meal a good-for-you twist by adding kale and farro to the sausage mixture. Our savory broth, Parmesan and garlic deliver the perfect balance of flavor. To make this delicious dinner any night of the week check out the “recipe tip” below for timesaving and prep ahead ideas.
cost per recipe: $7.07
The price is determined by the national average.
red bell pepper
tablespoon vegetable oil
large onion, chopped (about 1 cup)
ounces sweet Italian pork sausage (about 2 links), casing removed
clove garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup uncooked farro, rinsed
cups chopped kale leaves
cup seasoned panko
cup grated Parmesan cheese
Set the oven to 400°F. Cut the tops off the peppers. Discard the stems, core and seeds. Chop the tops and reserve. Place the peppers in an 8x8x2-inch baking dish.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion, sausage, garlic and reserved chopped pepper tops and cook for 5 minutes or until the sausage is well browned, stirring often to separate meat.
Increase the heat to high. Add the broth and farro to the skillet and heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes.
Stir in the kale. Cover and cook for 10 minutes or until the kale and farro are tender and the liquid is absorbed. Remove the the skillet from the heat. Stir in the panko and cheese. Spoon the farro mixture into the peppers. Loosely cover the baking dish with foil.
Bake for 40 minutes or until the peppers are tender.