Farro Stuffed Peppers with Mushrooms, Cranberries, & Thyme
I N G R E D I E N T S
3 large bell peppers (red, yellow, or orange)
1 cup vegetable stock
2 cup water
1 cup dry pearled farro
1/2 medium chopped onion
2 cloves (or approx. 2 tsp) minced garlic
1 cup chopped white mushrooms
1/4 cup sweetened dried cranberries
2 tsp finely chopped thyme
1/2 block (8 oz) firm tofu, crumbled
Olive oil
Salt & pepper
D I R E C T I O N S
Preheat oven to 375 degrees F.
In a large saucepan, bring the water and vegetable stock to a boil over high heat. Add the chopped onion, chopped mushrooms, minced garlic, and dry farro and reduce to medium heat. Simmer for 15 minutes and add the cranberries, thyme, and crumbled tofu. Cook for 5 minutes more, until farro is chewy and slightly tender. Season to taste with salt and pepper.
While the farro simmers, cut the tops off the peppers and set aside. Rub the inside and outside of the peppers with olive oil. Season lightly with salt and pepper.
Fill the peppers with the farro mixture and put the tops back in place. In a small baking dish, roast for 30-35 minutes.
