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