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Ingredients

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.

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  • 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.

Nutrition Facts

536 calories, (15 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 81 mg cholesterol, 943 mg sodium, 53 g carbohydrates, 7 g fiber, 11 g sugar, 25 g protein.

Reviews (2)

13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
01/07/2017
The butter & cheese
Rating: Unrated
01/31/2016
Where do the15 gof saturated fat come from?