Farro & Sausage Stuffed Peppers
These colorful and flavorful stuffed peppers with chicken sausage are easy to prep for a weeknight dinner at home!
Bilinski's
Bilinski's
Recipe - Stillwater Wine & Spirits
Farro & Sausage Stuffed Peppers
Prep Time30 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1 package of Spicy Italian Bilinski’s Chicken Sausage, sliced and halved
2 tablespoons olive oil
4 large sweet bell peppers in various colors
2 cloves garlic, minced or finely chopped
1 small red onion, sliced
2 stalks celery, diced
1 medium zucchini squash, diced
1 crown of broccoli, trimmed and cut into small florets
1 cup cooked farro
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
2 cups of your favorite jarred tomato sauce
1/2 cup chopped parsley for garnish
Directions
- Preheat oven to 375. Line a baking dish with aluminum foil or lightly grease the bottom of the dish with extra virgin olive oil.
- Prepare bell peppers by cutting them in half from the top of the pepper to the bottom. Remove the inner membranes and seeds.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and stir for 30 seconds.
- Add sliced red onions and sauté for 2-3 minutes until they start to soften.
- Next, add sliced and halved Bilinski’s chicken sausages. Sauté on medium heat for about 5 minutes.
- Add in the diced celery, diced zucchini, and broccoli florets. Sauté the mixture for 2-3 minutes.
- Turn off heat and add cooked farro to the sausage and vegetable mix.
- Add red pepper flakes, pepper, and salt and give the mixture a good stir.
- Fill each bell pepper with the farro mixture and place in the oven covered with aluminum foil for 30 minutes.
- After 30 minutes, remove the aluminum foil and bake for an additional 10 minutes until the peppers are fully cooked. Remove from the oven and allow to sit for 5 minutes
- In the meantime, heat 2 cups of your favorite jarred tomato sauce in a saucepan until bubbling.
- To serve, place two stuffed bell peppers on a plate and top with the jarred tomato sauce. Garnish with chopped parsley.
30 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
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Jackson Morgan Salted Caramel Liqueur, 750 Millilitre$20.99$0.03/ml
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DaVinci Chianti Italian Red Wine 750ml , 750 Millilitre$13.99 was $15.99$0.02/ml
Directions
- Preheat oven to 375. Line a baking dish with aluminum foil or lightly grease the bottom of the dish with extra virgin olive oil.
- Prepare bell peppers by cutting them in half from the top of the pepper to the bottom. Remove the inner membranes and seeds.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and stir for 30 seconds.
- Add sliced red onions and sauté for 2-3 minutes until they start to soften.
- Next, add sliced and halved Bilinski’s chicken sausages. Sauté on medium heat for about 5 minutes.
- Add in the diced celery, diced zucchini, and broccoli florets. Sauté the mixture for 2-3 minutes.
- Turn off heat and add cooked farro to the sausage and vegetable mix.
- Add red pepper flakes, pepper, and salt and give the mixture a good stir.
- Fill each bell pepper with the farro mixture and place in the oven covered with aluminum foil for 30 minutes.
- After 30 minutes, remove the aluminum foil and bake for an additional 10 minutes until the peppers are fully cooked. Remove from the oven and allow to sit for 5 minutes
- In the meantime, heat 2 cups of your favorite jarred tomato sauce in a saucepan until bubbling.
- To serve, place two stuffed bell peppers on a plate and top with the jarred tomato sauce. Garnish with chopped parsley.