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Stuffed Peppers with Kale & Farro

Image of the prepared Stuffed Peppers with Kale & Farro recipe
  • prep time: 35 min
  • total time: 1 hr 40 min
  • serves: 4 people

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.  

Ingredients

cost per recipe: $7.07

  • 4 red bell pepper
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (about 1 cup)
  • 6 ounces sweet Italian pork sausage (about 2 links), casing removed
  • 1 clove garlic, minced
  • 1 1/2 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
  • 1/2 cup uncooked farro, rinsed
  • 4 cups chopped kale leaves
  • 3/4 cup seasoned panko
  • 1/2 cup grated Parmesan cheese

Instructions

  • Tips

    • Time Saving Tip: You can substitute fully-cooked sweet Italian chicken sausage, diced, for the uncooked pork sausage in this recipe.  Omit the oil.  Stir the onion, fully-cooked chicken sausage, garlic and reserved chopped pepper tops in a 12-inch skillet, then proceed as directed in Step 3.
    • Prep Ahead Meal: You can prep the peppers and cook the filling for this dish up to 3 days ahead of time.  Just store the cut peppers and the cooled filling mixture (it’s really important that you cool it completely before you put it in the fridge) in gallon-sized resealable bags in the refrigerator.  For dinner, all you have to do is fill the peppers and bake!
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Bake for 40 minutes or until the peppers are tender.

Reviews

(1)
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  • great flavor! long time to prepare.

    Ruth
    October 21, 2015

    My husband loved it! I did take a long time to prepare, as was indicated on the recipe. Will leave for special occasions.

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Made With

Calories 376
Total Fat 15 g
Sat. Fat 4.9 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 706 mg
Total Carb 44 g
Dietary Fiber 8 g
Sugar 12 g
Added Sugars 0 g
Protein 17 g
Vitamin D 1 %DV
Calcium 22 %DV
Iron 18 %DV
Potassium 19 %DV
Calories 372
Total Fat 14 g
Sat. Fat 4.4 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 605 mg
Total Carb 44 g
Dietary Fiber 8 g
Sugar 0 g
Added Sugars 0 g
Protein 18 g
Vitamin D 1 %DV
Calcium 30 %DV
Iron 15 %DV
Potassium 0 %DV
Calories 373
Total Fat 14 g
Sat. Fat 4.4 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 613 mg
Total Carb 44 g
Dietary Fiber 8 g
Sugar 0 g
Added Sugars 0 g
Protein 18 g
Vitamin D 1 %DV
Calcium 30 %DV
Iron 15 %DV
Potassium 0 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.