stuffed bell peppers
Stuffed peppers are the kind of meal that feels quietly complete; protein, grains, vegetables, herbs, and melted cheese all layered into one structure. This version leans hearty with ground turkey, nutty farro, and aromatic vegetables. Everything bakes together in a cast iron skillet until the peppers soften and the filling settles into itself, making it taste thoughtfully built yet comfortably simple.
What is farro?
Farro is an ancient wheat grain that has been cultivated for thousands of years, long before modern pasta and refined flour became staples. Most farro sold today is emmer wheat which is prized for its nutty flavor and pleasantly chewy texture that holds up well in salads and baked dishes. Unlike softer grains, farro keeps its structure as it cooks giving meals quiet heartiness without feeling heavy. It’s also naturally rich in fiber, protein, iron, and magnesium which is part of why farro has remained a staple in Mediterranean cooking.
What is the history of stuffed bell peppers?
Stuffed bell peppers trace their roots to a much older tradition of filling vegetables with grains, meats, and herbs; a practical technique that appears across cultures where seasonal produce needed to be stretched into sustaining meals. Variations can be found throughout the Mediterranean and Eastern Europe, from Turkish dolma to Hungarian töltött paprika, each reflecting local ingredients and cooking styles. Bell peppers themselves arrived in Europe from the Americas in the 16th century gradually becoming a favored vessel for stuffing thanks to their structure, mild sweetness, and ability to soften without collapsing. Over time the dish evolved from necessity into comfort food.
How to make stuffed bell peppers?
On a cast iron skillet over medium heat sautee 2 lbs ground turkey, chopped onion, 1/2 lb mushrooms, 3 celery ribs, and chopped bell pepper tops. Season to taste with Worcestershire sauce, Everglades seasoning, garlic powder, oregano, salt, and pepper. Halfway through add minced garlic cloves, thyme, and rosemary. Check seasoning. In a small pot bring 1 1/2 cups farro and 3 cups of vegetable broth to boil. Add a bay leaf and cover. Cook for about 25 minutes until done. Preheat oven to 350. Meanwhile in a large bowl, mix together the farro and turkey mixture. Check seasoning. Wipe the cast iron skillet clean. Add some of the filling on the bottom to support the bell peppers. Fill the bell peppers with the filling, then add mozzarella and cheddar on top. Arrange on the cast iron skillet and place the extra filling around them. Bake for 1 hour. Serve hot with parsley.
Tips
Don’t rush the turkey mixture. Let it cook until the mushrooms release their moisture and it mostly evaporates. This concentrates the flavor and prevents a watery filling.
Season in layers; taste once the vegetables soften and again after combining with the farro. Grains absorb salt.
Cook the farro just to tender. Slight chew is ideal; it will continue softening in the oven.
Chopping the bell pepper tops into the filling reduces waste and deepens the pepper flavor throughout the dish.
Let them rest for 5-10 minutes before serving to let the filling settle.