Stuffed Bell Peppers

As the evenings get cooler, I’m looking forward to boots, flannels, and breaking out ALL the throw blankets. But cool weather means more than cozy clothing and pumpkin spice everything. To me, Fall and Winter mean comfort food. This week, comfort food came in the form of stuffed bell peppers.

Peppers can be stuffed with virtually anything, making them incredibly versatile. My boyfriend suggested black beans, inspiring this combination of ingredients, infused with Mexican flavors. Feel free to substitute or add any ingredients or spices you like. I opted to use farro as a base this time, as it is high in protein and fiber and chock full of vitamins and minerals, plus, I love the chewy texture, but you can use any grain you fancy.

The recipe below makes enough for 6-7 stuffed peppers.




Bell peppers
Black beans
Nutritional yeast
Cayenne pepper


Bring a large pot of veggie broth and/or salted water to a boil. Add two bags of Trader Joe’s 10 Minute Farro, boil for ten minutes and drain. Transfer the farro back in the pot and stir in a drizzle of olive oil, a teaspoon each of cumin and cayenne pepper, and salt and pepper to taste.



Farro helps to regulate blood glucose levels and is a good source of protein. 

Meanwhile, dice half a yellow onion and saute with 2-3 cloves of minced garlic in extra virgin olive oil. Once the onions are translucent and fragrant (is there anything better than the smell of frying onions and garlic??), add the black beans, corn, two teaspoons each of cumin and cayenne pepper.

Transfer the bean and corn mixture, one cup salsa, and a quarter cup (or more) of nutritional yeast to the farro pot and mix until combined. Rinse and cut each bell pepper in half, longways, and brush the bottoms with avocado oil before stuffing.

Cover with foil and bake at 375 for 30 minutes, remove foil and bake for another 15-20 minutes.


iz ready, mom?

- Molly, a kitten