Farro and Feta-Stuffed Peppers

A filling vegetarian main dish, these peppers are stuffed with farro, chickpeas, and feta, and then cooked in apple cider
Staff Writer
Farro and Feta-Stuffed Peppers
Rita Maas, Romulo Yanes, and Ann Stratton

Farro and Feta-Stuffed Peppers

A filling vegetarian main dish, these peppers are stuffed with farro, chickpeas, cranberries, and feta, and then cooked in apple cider. Use the cooking liquid to make a delicious apple cider reduction to drizzle on the stuffed peppers. This recipe comes from the Weight Watchers New Complete Cookbook Fifth Edition.

4
Servings
165
Calories Per Serving
Deliver Ingredients

Notes

Excerpted from Weight Watchers New Complete Cookbook Fifth Edition © 2014 by Weight Watchers. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ingredients

  • 3 Cups water
  • ¾ Cup farro
  • 4 red bell peppers
  • 1 Cup canned chickpeas, rinsed and drained
  • 3 scallions, thinly sliced
  • ¼ Cup dried cranberries
  • ¼ Cup crumbled reduced-fat feta cheese
  • 1 Teaspoon ground cumin
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Cup apple cider

Directions

Bring the water to a boil in a medium saucepan. Add the farro. Reduce the heat and simmer, covered, until tender, 25 minutes; drain.

Preheat the oven to 350 degrees F. Spray a medium deep casserole dish or baking pan with nonstick spray.

Cut a thin slice from the tops of the bell peppers; remove the ribs and seeds. Stir together the farro, chickpeas, scallions, cranberries, feta, cumin, salt, and pepper in a large bowl. Spoon the farro mixture evenly into the bell peppers. Place the peppers in the prepared casserole. Pour the cider into the casserole. Cover and bake until the peppers are tender, 1 hour. Transfer to a plate and cover.

To make a sauce, pour the cooking liquid into a medium saucepan and bring to a boil over high heat. Boil, stirring occasionally, until the sauce is reduced and thickened slightly, about 5 minutes. Spoon the sauce over the stuffed peppers.

Nutritional Facts

Total Fat
2g
3%
Sugar
15g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
33g
25%
Protein
4g
9%
Vitamin A, RAE
208µg
30%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
127mg
13%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
20µg
1%
Folate, total
68µg
17%
Iron, Fe
9mg
50%
Magnesium, Mg
44mg
14%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
126mg
18%
Selenium, Se
8µg
15%
Sodium, Na
80mg
5%
Water
211g
8%
Zinc, Zn
1mg
13%

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.