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Farro Vegetable Stuffed Peppers

Recipe By: Thomas and Ethel
Featured on Tuesdays with Thomas 5/4/21


  • 1 med Onion, chopped
  • 1 med Orange Pepper, chopped
  • 1 med Zucchini, chopped
  • 1 med Yellow Squash, chopped
  • ½ lb Mushrooms, chopped-any variety you like
  • 2 med Red Peppers, cut in half (for stuffing)
  • 1 tsp Onion Granules
  • 1 tsp Persian Lime Pepper from Nick at
  • 1 tbsp Gilroy Garlic Balsamic
  • 1 tbsp 7-Herb Italian Balsamic
  • 2 tbsp Nutritional Yeast
  • 1 cup Farro or Rice cooked
  • Sprinkle of Showstopper Topper! from Nick at


  1. Preheat oven to 350 degrees.
  2. Stir and water-sauté onions and orange pepper till tender. Add mushrooms, yellow squash, zucchini, onion granules and lemon pepper continue cooking for 2 minutes. Add Gilroy Garlic balsamic and 7 Herb Italian Balsamic and cook till tender.
  3. In a bowl mix cooked farro, vegetables and nutritional yeast.
  4. Spoon in halved red peppers and sprinkle with Show Stopper.
  5. Bake on cookie sheet at 350 degrees for 35 minutes.
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