Tuesday, July 12, 2016

Stuffed Peppers with Black Beans and Farro

Stuffed Peppers with Black Beans and Farro | A Hoppy Medium

Vibrant bell peppers stuffed with black beans, farro, a slew of spices, and fresh cilantro? Yes, please.

Stuffed Peppers with Black Beans and Farro | A Hoppy Medium

These cute little peppers pack a protein punch, while also offering you quite the onslaught of nutrients. And if you're vegan, simply nix the cheese and yogurt. Easy - and still super delicious! 

Stuffed Peppers with Black Beans and Farro | A Hoppy Medium

Let's dig in!

Stuffed Peppers with Black Beans & Farro
Yields: 4 servings
-4 bell peppers
-2 tablespoons extra virgin olive oil
-1 small yellow onion, diced
-1 clove garlic, minced
-1 can black beans, drained and rinsed
-1 jalapeno, seeded and diced small
-Chile powder
-Pinch of cayenne (optional)
-Salt and black pepper, to taste
-1/2 cup salsa (I used a spicy tomato salsa)
-1/4 cup fresh cilantro, roughly chopped
-1 cup cooked farro
-1 cup shredded cheddar
Garnish: a dollop of plain Greek yogurt and extra chopped cilantro

1.) Preheat oven to 350 degrees.
2.) Remove tops from peppers and scrape out membranes and seeds. Set aside.
3.) Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute, or until fragrant.
4.) Stir in black beans, jalapeno, cumin, chile powder, cayenne, salt, and black pepper. Add salsa and cook for 2 more minutes. Remove from heat and stir in cilantro and cooked farro.
5.) Evenly fill the four prepared peppers with the farro and black bean mixture, and set inside an 8x8 baking dish. Top each pepper with 1/4 cup of cheese. Bake in preheated oven for 20-25 minutes, until peppers have softened and cheese is melted. Serve with dollops of Greek yogurt and extra cilantro.

Versatile, healthy, and filling. Dinner doesn't get much better than that!

What have you been cooking up lately?

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