Spencer's Stuffed Peppers
By: April 25, 2019

By: Spencer

This recipe will surely leave you wanting more. Faro and cremini mushroom stuffed peppers topped with goat cheese and parsley.

  • 8oz cremini mushrooms
  • 2 red peppers 
  • 2 cloves of garlic, finely minced 
  • 1 french challots, finely diced 
  • ½ C farro, follow cooking directions on package 
  • Fresh parsley, chopped 
  • Goat cheese black pepper and garlic 
  • Fresh ground pepper 
  • Spicy mix lettuce 
  • Olive oil 
  • Lemon juice
  1. Preheat oven to 350°
  2. Cut peppers in half and bake them for 15 minutes
  3. Boil farro as per instructions
  4. While faro is cooking, sweat onions and garlic on medium heat. Add the mushrooms last minute and right at the end add chopped parsley. Allowing it to absorb all the flavour
  5. Assembly time! Stuff your peppers with faro first, then add the mushroom mix. Crumble goat cheese on top (I recommend a lot) and then bake in the oven for 10 minutes until desired toastiness
  6. Garnish with more cracked pepper and parsley
  7. Add a side salad for extra freshness. I used Carya’s spicy mix with a little olive oil and lemon juice


Servings: 2
Yield: 4 peppers
Main Ingredient: Peppers, Farro, Goat Cheese
Categories: appetizers, vegetarian, lunch, main course,