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Slow-Cooker Italian Sausage and Farro Stuffed Peppers

Slow-Cooker Italian Sausage and Farro Stuffed Peppers
  • Prep 40 min
  • Total 4 hr 40 min
  • Servings 4

Ingredients

4
large red, orange or yellow bell peppers (7 to 8 oz each)
12
oz sweet Italian turkey sausage links, casings removed (3 links)
1/2
teaspoon crushed red pepper flakes
1
cup diced onion
4
cloves garlic, crushed
1
small zucchini, grated (1 cup)
2
tablespoons tomato paste
1/2
teaspoon pepper
1/4
teaspoon salt
2
cups fresh baby spinach
3/4
cup uncooked pearled farro
3
tablespoons chopped fresh basil leaves
1
tablespoon chopped fresh oregano leaves
3/4
cup shredded Italian cheese blend (3 oz)

Steps

Hide Images
  • 1
    Cut 1/2 inch off top stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Remove stems, and chop any bell pepper from tops (about 1 1/2 cups); set aside.
  • 2
    In 10-inch skillet, cook sausage and crushed red pepper over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove to large bowl; set aside.
  • 3
    In same skillet over medium heat, add onion and garlic; cook and stir about 3 minutes. Add chopped bell pepper; cook 2 minutes. Add zucchini; cook and stir 2 minutes. Stir in tomato paste, pepper and salt. Stir in spinach; cook until wilted. Remove from heat.
  • 4
    Add farro to sausage in bowl; mix to combine. Add onion mixture; mix well. Gently stir in 2 tablespoons of the basil, the oregano and 1/2 cup of the shredded cheese. Divide farro mixture evenly among peppers.
  • 5
    Pour 1/3 cup water in 5- to 6-quart oval slow cooker. Place stuffed peppers upright in slow cooker, leaning against each other and the slow cooker to prevent them from falling over.
  • 6
    Cover; cook on Low heat setting 4 to 5 hours or until peppers and farro are desired tenderness. Sprinkle remaining cheese evenly over tops of peppers. Cover; let stand 3 to 4 minutes or until cheese is melted. Using tongs and slotted spoon, remove peppers to serving plates. Sprinkle with remaining 1 tablespoon basil.

Expert Tips

  • Be sure to use pearled farro for this recipe--it cooks faster than whole farro. Look for pearled farro in the natural food section of your local grocery store, or order it online.
  • Store leftover peppers tightly covered in the refrigerator, and serve within 2 days.
  • Look for large, sturdy bell peppers with square bottoms. This will help the peppers stand in the slow cooker.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
890mg
37%
Potassium
800mg
23%
Total Carbohydrate
48g
16%
Dietary Fiber
11g
45%
Sugars
11g
Protein
25g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
190%
190%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Try this Italian twist on stuffed peppers using farro and turkey sausage.

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