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Slow-Cooker Italian Sausage and Farro Stuffed Peppers

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  • Prep 40 min
  • Total 4 hr 40 min
  • Ingredientes 14
  • Porciones 4
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Try this Italian twist on stuffed peppers using farro and turkey sausage.
por Qué Rica Vida Cocina
Actualizada Sep 20, 2016
  • Guardar
  • Comparte
  • Mantener la pantalla

Ingredientes

  • 4 large red, orange or yellow bell peppers (7 to 8 oz each)
  • 12 oz sweet Italian turkey sausage links, casings removed (3 links)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup diced onion
  • 4 cloves garlic, crushed
  • 1 small zucchini, grated (1 cup)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups fresh baby spinach
  • 3/4 cup uncooked pearled farro
  • 3 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3/4 cup shredded Italian cheese blend (3 oz)

Instrucciones

  •  
    1
    Cut 1/2 inch off top stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Remove stems, and chop any bell pepper from tops (about 1 1/2 cups); set aside.
  •  
    2
    In 10-inch skillet, cook sausage and crushed red pepper over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove to large bowl; set aside.
  •  
    3
    In same skillet over medium heat, add onion and garlic; cook and stir about 3 minutes. Add chopped bell pepper; cook 2 minutes. Add zucchini; cook and stir 2 minutes. Stir in tomato paste, pepper and salt. Stir in spinach; cook until wilted. Remove from heat.
  •  
    4
    Add farro to sausage in bowl; mix to combine. Add onion mixture; mix well. Gently stir in 2 tablespoons of the basil, the oregano and 1/2 cup of the shredded cheese. Divide farro mixture evenly among peppers.
  •  
    5
    Pour 1/3 cup water in 5- to 6-quart oval slow cooker. Place stuffed peppers upright in slow cooker, leaning against each other and the slow cooker to prevent them from falling over.
  •  
    6
    Cover; cook on Low heat setting 4 to 5 hours or until peppers and farro are desired tenderness. Sprinkle remaining cheese evenly over tops of peppers. Cover; let stand 3 to 4 minutes or until cheese is melted. Using tongs and slotted spoon, remove peppers to serving plates. Sprinkle with remaining 1 tablespoon basil.

Consejos de expertos

  • consejo 1
    Be sure to use pearled farro for this recipe--it cooks faster than whole farro. Look for pearled farro in the natural food section of your local grocery store, or order it online.
  • consejo 2
    Store leftover peppers tightly covered in the refrigerator, and serve within 2 days.
  • consejo 3
    Look for large, sturdy bell peppers with square bottoms. This will help the peppers stand in the slow cooker.

Información Nutricional

420 Calorías, 14g Grasa total, 25g Proteína, 48g Carbohidratos totales, 11g Azúcares

Información Nutricional

Porción: 1 Serving
Calorías
420
Calorías derivadas de la grasa
130
Grasa total
14g
22%
Grasa saturada
5g
27%
Grasas trans
0g
Colesterol
65mg
21%
Sodio
890mg
37%
Potasio
800mg
23%
Carbohidratos totales
48g
16%
Fibra dietética
11g
45%
Azúcares
11g
Proteína
25g
% Valor Diario*:
Vitamina A
140%
140%
Vitamina C
190%
190%
Calcio
25%
25%
Hierro
20%
20%
Intercambios:
2 Almidón; 0 Fruta; 1/2 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 2 Vegetal; 0 Carne extra magra; 1 Carne magra; 1 Carne alta en grasa; 1/2 Grasa;
Selección de carbohidratos
3
*Valores diarios basados en una dieta de 2,000 calorías.

Más acerca de esta receta

  • Try this Italian twist on stuffed peppers using farro and turkey sausage.
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