Lately, I’ve been bringing a tasting bowl of farro or brown rice, lentils, carrots, hummus, and guacamole for lunch every day. Oh, and cheese. Because there’s always cheese. The combination of whole grains, lean protein, vegetables, and healthy fats keep me and baby going all afternoon.
One of the ways I amuse myself (which tells you a lot about me) is that on Sundays I try to make the exact amount of each ingredient I’ll need for the week. This step would probably be a lot easier if I portioned everything out into our Pyrex containers immediately after preparation, but the fact that I’m sharing this detail with you means I clearly don’t. Therefore, most of the time I have leftover farro or lentils lying around, waiting to be eaten.
When I read this month’s Recipe Redux, I immediately thought of the extra farro and lentils sitting sadly in our fridge, waiting to be combined into something awesome.
We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!
Well, shoot. I can do that. Nuts are fabulous, and not just because they’re a source of healthy fats. Combined with ingredients we already had lying around, I whipped up these stuffed pepper slices in no time.
If you’re a longtime reader, you may recall farro showing up on THIH twice: here and here. Despite the rarity of its appearance, farro is a favorite in the THIH household. Its nutty texture and rich taste make it a delicious alternative to brown rice. Plus, it’s packed with fiber and B-vitamins. If you’ve never tried farro, I challenge you to try it this week. Go on. I dare you.
As for the red lentils, well. Perhaps memories of this pulse are not so pleasant, but the taste in this dish = superb. Finally, lightly toasted almond slivers bring crunch to these grown-up bell pepper slices.
Enjoy!Upgrade YOUR stuffed peppers w/ these farro & lentil stuffed pepper slices! #thereciperedux Click To Tweet
Farro-Lentil Stuffed Pepper Slices with Toasted Almonds
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients (4 servings)
- 1/2 cup farro
- 1/2 cup red lentils
- 1/2 teaspoon turmeric
- 2 eggs, lightly beaten
- 2 large bell peppers, any color, seeded and sliced into 1/2-inch rings
- 1 tablespoon olive oil
- 1/4 cup slivered almonds
- Salt and black pepper
Combine farro and 1 cup in a large saucepan and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes (pearled farro) or 45 minutes (regular farro). Check toward end of cooking time to see if grains are tender and have absorbed all the liquid. Note: If using pressure cooker, cook farro for 15 minutes.
While farro cooks, wash the lentils in cold water until the water runs clear. Add to a a large pot with turmeric and cover with water. Cover and simmer until lentils are tender, adding more water if necessary, about 15-20 minutes.
In a large bowl, combine farro and lentils. Add eggs and stir. Heat large skillet over medium heat, add olive oil, and lay 2-3 bell pepper rings in pan without overlapping. Carefully spoon farro mixture into each ring. Cook for 3 minutes per side, or until egg is cooked through. Remove to warm plates.
While rings cook, heat small skillet over low heat and add almonds. Toast, stirring frequently, for 5 minutes or until almonds start to turn brown. Sprinkle almonds over bell pepper rings and add salt and fresh ground black pepper to taste. Serve immediately.
P.S. Have you tried farro? What did you think?
P.P.S. Check out other awesome nut recipes below!