Pepper Expectations: Mushroom-Farro Stuffed Peppers

Grab this

• 4 large bell peppers, any colours
• 1 cup dry pearled farro, rinsed
• 2 tablespoons olive oil, divided
• 225 g (8 oz) cremini mushrooms, sliced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1 can (398 mL/14 oz) no-salt-added diced tomatoes, well drained
• 2 packed cups baby spinach, roughly chopped
• 2 tablespoons nutritional yeast, divided
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/3 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley

Do this

1. Heat the oven to 200°C (400°F). Halve the bell peppers lengthwise and remove the seeds and membranes. Arrange them cut-side up in a lightly oiled baking dish and bake for 12 minutes.
2. Meanwhile, cook the farro in a saucepan of gently boiling water according to the package directions, about 20 to 25 minutes, until tender but still chewy. Drain well.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 7 to 8 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft.
4. Add the garlic and Italian seasoning and stir for 30 seconds. Add the drained tomatoes and spinach and cook for 2 minutes, until the spinach wilts.
5. Stir in the cooked farro, 1 tablespoon of the nutritional yeast, the lemon juice, salt and pepper. Taste and adjust the seasoning if needed.
6. Spoon the filling generously into the warm pepper halves. Mix the panko with the remaining 1 tablespoon nutritional yeast and 1 tablespoon olive oil, then sprinkle it over the peppers.
7. Bake for 18 to 20 minutes, until the peppers are tender and the topping is golden. Finish with parsley and let rest for 5 minutes before serving.