Recipes and Cooking Farro-Stuffed Peppers 4.3 (13) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 17, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 35 mins Bake Time: 45 mins Total Time: 1 hrs 40 mins Servings: 4 Yield: 4 main-dish servings or 8 side-dish servings Jump to Nutrition Facts Ingredients 1 14.5 ounce can reduced-sodium vegetable or reduced-sodium chicken broth 1 cup farro 1 cup water 2 ears fresh sweet corn 2 tablespoon butter* 1 teaspoon curry powder ½ cup sliced green onions 1 cup chopped yellow summer squash and/or zucchini ¼ teaspoon salt ¼ teaspoon ground black pepper 8 ounce fontina cheese, shredded (2 cups) ½ cup snipped fresh basil 4 large red sweet peppers Directions In a medium saucepan combine broth, farro, and water. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until farro is tender. Drain farro, reserving 1/2 cup of the cooking liquid; set both the farro and cooking liquid aside. Preheat oven to 400°F. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut corn from cobs; set corn aside, discarding cobs. In a large skillet melt the butter over medium heat. Stir in curry powder. Add reserved corn and green onions. Cook for 2 minutes, stirring occasionally. Add squash and cook for 2 minutes more. Stir in reserved farro, salt, and black pepper; cool slightly. Stir in 1/2 of the cheese and 1/2 of the basil. Cut sweet peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Fill pepper halves with farro mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around the peppers. Cover dish with foil. Bake for 30 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered, about 15 minutes more or until peppers are crisp-tender and cheese is melted. Sprinkle with remaining basil. * If you like, substitute olive oil for the butter. Rate it Print Nutrition Facts (per serving) 536 Calories 25g Fat 53g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 536 % Daily Value * Total Fat 25g 32% Saturated Fat 15g 75% Cholesterol 81mg 27% Sodium 943mg 41% Total Carbohydrate 53g 19% Total Sugars 11g Protein 25g Vitamin C 160.6mg 803% Calcium 393.8mg 30% Iron 2.2mg 12% Potassium 544mg 12% Folate, total 96.8mcg Vitamin B-12 1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.