Stuffed Peppers with Kale and Farro

Colorful bell peppers are stuffed with a savory filling
Staff Writer
stuffed peppers

Campbell's Kitchen

Colorful bell peppers are stuffed with a savory filling featuring sweet Italian sausage, onion, farro, kale, and panko bread crumbs. They're hearty and delicious, and you can make them ahead of time and just pop them in the oven when it's convenient.

If you love kale then you should also try making kale smoothies. Trust us you’ll want to drink these.

355
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 red bell peppers
  • 1 Tablespoon vegetable oil
  • 1 large onion, chopped
  • 6 Ounces sweet Italian pork sausage (about two links), casing removed
  • 1 clove garlic, minced
  • 1 1/2 Cup broth, such as Swanson® chicken broth or Swanson® certified organic chicken broth or Swanson® Natural Goodness® chicken broth
  • 1/2 Cup uncooked farro, rinsed
  • 4 Cups kale leaves, chopped
  • 3/4 Cups seasoned panko
  • 1/2 Cup Parmigiano-Reggiano cheese, grated

Directions

Set the oven to 400 degrees F. 

Cut the tops off the peppers. Discard the stems, core, and seeds. Chop the tops and reserve. Place the peppers in an 8-by-8-by-2-inch baking dish.

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion, sausage, garlic, and reserved chopped pepper tops and cook for 5 minutes or until the sausage is well browned, stirring often to separate meat.

Increase the heat to high. Add the broth and farro to the skillet and heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes.

Stir in the kale. Cover and cook for 10 minutes or until the farro is tender and the liquid is absorbed. Remove the skillet from the heat. Stir in the panko and cheese. Spoon the farro mixture into the peppers. Loosely cover the baking dish with foil.

Bake for 40 minutes or until the peppers are tender.

 

Stuffed Peppers Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Stuffed Peppers Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
14g
22%
Sugar
12g
N/A
Saturated Fat
4g
22%
Cholesterol
26mg
9%
Protein
16g
33%
Carbs
43g
14%
Vitamin A
563µg
63%
Vitamin B12
0.2µg
4%
Vitamin B6
0.7mg
35.8%
Vitamin C
236mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
4mg
21%
Vitamin K
480µg
100%
Calcium
245mg
25%
Fiber
8g
33%
Folate (food)
175µg
N/A
Folate equivalent (total)
175µg
44%
Iron
3mg
17%
Magnesium
88mg
22%
Monounsaturated
6g
N/A
Niacin (B3)
5mg
27%
Phosphorus
300mg
43%
Polyunsaturated
2g
N/A
Potassium
866mg
25%
Riboflavin (B2)
0.4mg
22.4%
Sodium
362mg
15%
Thiamin (B1)
0.3mg
19.9%
Trans
0.2g
N/A
Zinc
2mg
15%