Peppers Stuffed with Farro and Smoked Cheese Recipe (2024)

Made this as written and thought it bland and tasteless so I sauteed in oil and butter - onions, mushrooms, bit of garlic and tops of the bell peppers. Added smoked paprika, salt, balsamic vinegar, pinenuts currents. Significantly increased cheese. I know it doesnt resemble the recipe but it sure was good!

In the absence of smoked cheese, using a sharp cheddar and replacing half of the sweet paprika with a smoked paprika worked surprisingly well. Very kid friendly. Delicious!

I added a bit more cheese and about a third of a cup slivered sun-dried tomatoes. Delicious.

Screams for at least onion; the nuts (you can use others, other than walnuts) should be toasted first; needs an herb; use a chile more flavorful than paprika or use smoked paprika, or both; cook the farro in flavorful stock. The tomato paste-lemon-oil-water blend needs improvement: use a light stock instead of water; add crushed garlic cloves; add parsley.

After reading reviews, made with buckwheat kasha cooked in veggie broth, provolone for the cheese, smoked paprika. Doubled cheese and walnuts, and mixed in chopped sautéed mushrooms, onion, and lots of garlic, plus an egg for the heck of it. Recommend precooking (blanch or easier: microwave peppers upside down) or they will not tenderize in the allotted cooking time. Served over pasta with a fried yolky egg on top, and everyone, including children, enjoyed.

Could tell upon reading this needed enhancement. First, cook your farro in stock or broth. I then added onion, added extra cheese, salt pepper needed throughout, smoked paprika with some garlic and cumin, and toast the walnuts a bit in butter with the onions

I added a small white onion, chorizo and it was delicious!

Great, with recs:For the mix: Sautéed onion with garlic. 8oz fire roasted crushed tomatoes. Walnuts, farro as written. Mix of smoked Gouda and smoked seaside cheddar (6 oz total). To the sauce: Added more lemon and smashed garlic to tomato/lemon mix per others suggestion, as well as parsley and veggie broth (instead of water). Had to cook a lot longer to get soft peppers, but would have preferred them slightly roasted!

i made this tonight (Halloween 2022). Couldn't fine "small" peppers, so did 5 instead of 6. Made teh recipe just as is and this dish immediately goes onto my "do again" list (a very exclusive list, to be sure).

After reading the directions and the comments, I added some other ingredients. Farro was made with vegetable broth. Doubled the smoked cheese and grated it. Sautéed 3 garlic cloves and 1 shallot. Chopped mix of mushrooms and added crumbled bacon. Stuffed peppers and baked at 350 for 30 minutes covered and then 15 minutes uncovered. Spooned sauce on top of peppers after they cooled for 15 minutes. Will make again!

I thought these were fantastic as-is and low calorie ta boot. The smokey cheese is perfect and shined through. I made the farro in a rice cooker for the first time. It takes much longer to cook than you’d think but comes out delicious and very tender.

So yummy and easy! I made this vegan by easily subbing the smoked gouda for crumbled Violife feta cheese and about 1/4 cup of nutritional yeast. I also didn't have ripe tomatoes on hand, so I just used a can of diced tomatoes (drained the excess water before emptying can in the bowl). Dinner was excellent – and so will the leftovers be at lunch!

Love the idea of stuffing with farro but the outcome was a bit bland. Next time will double cheese and add onions and mushrooms.

The cheese is the star of this dish - I'd add double what the recipe suggests.

Seeing the other comments about blandness, I added sauteed onion and garlic as well as half a bunch of parsley. I also doubled the nuts and cheese. I used half sweet and half smoked paprika as well as a tsp of red chile flakes. The result was okay but I probably would not make this dish again. It is healthy, though, and with some tweaking can be made better.

It's clear that this is a starting point recipe, it has room to grow! Add sauteed onions carrots and celery of course. We have also done it with chorizo which is awesome. Play around a little bit. Cook it once as written to get a baseline and then add what you think you would like.

What recipe are these notes about? I agree it’s bland as written. Try something else, maybe something with paprika, tomato paste, cheese, etc. forget this.

We love this recipe in our house, and it’s in regular rotation. I do typically tweak it with more cheese and walnuts (like double) what is called for. I often will cook some Field Roast vegetarian sausage and crumble that into the mixture too. Try the apple sage one, it’s really good!

I was surprised to see references to this being bland. I thought it was incredibly tasty comfort food. The only thing I changed was to switch sweet paprika for smoked; otherwise I made it as is. The instructions for grating ripe tomatoes threw me a bit, and I had to jump onto the NYTCC group on Facebook for instructions, but otherwise this was easy-peasy! Will definitely be making this again!