If you’re looking for a comforting and flavorful weeknight dinner or a meal-prep staple, these hearty stuffed bell peppers with farro are just the recipe for you. While I didn’t grow up eating stuffed peppers, the aroma of roasted red peppers was a regular part of my childhood Saturdays. When red peppers went on sale, my grandmother or dad would stock up, roast them in batches, and store them in jars with their own juices and a few cloves of garlic. Those tender, smoky peppers would later make their way into sandwiches with mortadella and broccoli rabe, folded into pasta sauces, or served alongside roasted chicken.
Because I don’t go through them as quickly as my grandmother did, I freeze roasted peppers in small containers. I take out what I need the night before and let them thaw on the counter for use the next day.
My husband grew up in the suburbs of Pittsburgh and has fond childhood memories of eating stuffed peppers, so I relied on him to help shape this dish. After some trial and error—experimenting with different proteins and seasoning profiles—I had an epiphany: this recipe is really just a meatball wrapped in a roasted red pepper. And that’s when everything came together.
These stuffed peppers are excellent for batch cooking, freezer-friendly, and make for an easy-to-reheat lunch or dinner. Best of all, the stuffing is completely adaptable. I often use ground turkey, but ground beef or plant-based meat like Beyond Beef also work beautifully. The vegetarian version with Beyond Beef is especially flavorful and satisfying.
Why Farro Is the Secret Ingredient
If you’ve never cooked with farro, this ancient grain is worth exploring. Grown today primarily in northern Italy, farro adds a nutty, complex flavor and a chewy texture that stands up better than white rice in meat fillings. It complements ground turkey especially well, creating a heartier and more satisfying bite. Unlike rice, farro doesn’t get mushy—and it brings a rich, earthy depth to the dish.
Legend has it that farro was a staple of the Roman legions and has even been discovered in Egyptian tombs. It’s no wonder—this grain is nutritious, flavorful, and incredibly versatile.
This roasted red pepper and farro stuffed peppers recipe has now become a go-to comfort food in our house. I hope it finds a place at your table too.
Ultimate Stuffed Bell Peppers: Hearty, Cheesy & Flavor-Packed!
- Total Time: 2 hours
Description
Discover the delicious flavors of homemade stuffed bell peppers with this easy, healthy recipe. Featuring roasted red peppers, hearty farro, and your choice of ground turkey, beef, or plant-based protein, these stuffed peppers are perfect for meal prep and freezer-friendly lunches. Enjoy the nutty taste and robust texture of farro, paired with savory seasonings, for a nutritious twist on a classic comfort food. Ideal for both meat lovers and vegetarians, this recipe brings together family traditions and modern convenience in every bite.
Ingredients
- 8 red bell peppers
- 2 Tbs olive oil
- 1 1/2 cups onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrot, chopped
- 1 Tbs garlic, chopped
- 1 cup red wine
- 1 Tbs maple syrup
- 1 Tbs balsamic vinegar
- 2 large eggs
- 2 pounds ground turkey, ground beef, or beyond beef
- 1 Tbs Italian seasoning
- 1/2 Tbs fennel seed
- 1 tsp garlic powder
- 1 tsp crushed red pepper
- 1/2 Tbs onion powder
- 1/2 cup mozzarella cheese, grated
- 1/2 cup farro, cooked
- 1 3/4 tsp ground pepper
- 2 tsp salt, or to taste
- 2 cups marinara sauce
- 1–1 1/2 cup mozzarella cheese, grated
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place the bell peppers on a baking sheet and roast for 20-30 minutes.
- Remove from the oven and allow to cool.
- While the peppers are in the oven, heat the olive oil over medium heat.
- Add the onion and season with salt. Cover and cook for about 10 minutes.
- Uncover and cook an additional 5 minutes, until the onion is softened.
- Add the celery, carrot, and bell pepper. Cook for 8-10 minutes.
- Add the garlic and cook an additional 1-2 minutes.
- Remove from the heat and allow to cool.
- By now, the peppers should be done cooking and starting to cool.
- In a large bowl, whisk the eggs. Add the ground meat, ½ cup mozzarella cheese, seasonings, farro, pepper, and salt. Stir well to combine.
- Add in the onion mixture and stir to combine.
- Once the red bell peppers are cool, cut the tops off. Remove the seeds.
- Stuff each pepper with the meat mixture. Place the top back on.
- Place the pepper on a lasagna pan and cover in marinara sauce.
- Cover in aluminum foil and cook at 375 degrees Fahrenheit for 30 minutes.
- Sprinkle with remaining mozzarella cheese and cook uncovered for an additional 10 minutes.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
