Savory Sage and Whole Grain Stuffed Peppers

I've given a healthy twist to one of my beloved midwestern comfort classic. Meet the Savory Sage and Whole Grain Stuffed Peppers—a nod to the flavors of my childhood with a plant-based spin. These ruby-red peppers are roasted and generously filled with a vegetarian sausage made from whole grains and savory herbs. Make it vegan by using vegan cheese. No fake meat here! It's a simple yet satisfying dish that seamlessly combines the best of Midwest comfort with the goodness of a plant-based diet. Get ready to enjoy the taste of tradition in a whole new way.

About Cracked Farro Porridge

Farro is an ancient hulled wheat that dates back to early civilization. Grown organically in the Pacific Northwest using regenerative farming methods, it has 28 chromosomes and predates Spelt. Cracked in a fine grind from signature whole-grain Emmer Farro, this porridge is an excellent source of protein, fiber, phosphorus, and trace minerals. It is naturally sweet, rich, and nutty, with a creamy texture.  Winner of the Good Food Award, don't let the porridge name fool you, it's not just for breakfast! Used in Northern Italy as a savory porridge, this milled-to-order Organic Cracked Farro Porridge is a nutritious whole-grain cereal that can be used as a hot cereal or prepared polenta-style with fresh herbs and roasted vegetables or roasted meats. 

SAVORY SAGE STUFFED PEPPERS

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Main Dish

I've given a veggie twist to one of my beloved comfort classics. Meet the Vegetarian Savory Sage Stuffed Peppers—a nod to the flavors of my childhood with a plant-based spin. These ruby-red peppers are roasted and generously filled with a vegetarian sausage made from whole grains and savory herbs. Make it vegan by using vegan cheese! It's a simple yet satisfying dish that seamlessly combines the best of Midwest comfort with the goodness of a plant-based diet. Get ready to enjoy the taste of tradition in a whole new way.

Author:

Lisa Riznikove

Ingredients

• 4 Large Bell Peppers

• 1 Cup Cracked Farro Porridge

• 2-3 Shallots finely diced (about 1 Cup)
• 3-4 Cloves of Garlic minced (about 2 Tablespoons)
• 1 cup shiitake mushrooms
• 1 Tablespoon chopped fresh sage
• 1 Teaspoon fresh thyme

• 1 Teaspoon brown fennel seeds

• 1 Teaspoon chopped oregano

• 1 1/2 Cup of Veggie Broth, water or a combination

• 1 Teaspoon Salt
• 10-15 cranks of Freshly Ground Pepper
• 1 cup of shredded Italian cheese blend or half cup vegan parmesan cheese and half cup meltable cheese like the mozzarella from Daiya. Plus extra on top.

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Directions

1. Preheat oven to 400 degrees.

2. Cut the the bell peppers iin half and scoop out all of the seeds and veins inside. Place them in a large baking dish or roasting pan and set aside.
3. Saute the shallots and garlic until soft in olive oil in a thick bottom sauce pan on medium heat. (about 2 minutes). Add the shiitake and sauté another 2 minutes. Add the oregano, fennel, sage, thyme, garlic, salt and pepper and sauté another minute.

4. Add the veggie broth and dry farro porridge. Bring to a boil and then  cover and simmer for 15-20 minutes until the liquid is absorbed and it has the texture of a thick porridge. Taste and season with additional salt and pepper to taste.  Add the grated cheese and combine.

5. Stuff the peppers, sprinkle with some additional cheese and put in a oven proof pan. Cover with foil and roast in the oven for 35 minutes. Uncover and roast for another 5 minutes to brown the cheese.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.