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Stuffed Bell Peppers

Stuffed bell peppers with caramelized orange-red pepper shells filled with golden farro, roasted cherry tomatoes, and torn burrata that melts slightly in the oven. Finished with basil oil for a glossy, herb-fresh drizzle around every base.
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Prep Time 55 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 6 large red and orange bell peppers, tops cut off and seeds removed
Farro filling
  • 2 cup cooked farro
  • 1 cup cherry tomatoes, halved and roasted 20 min with olive oil
  • 0.25 cup toasted pine nuts
  • 0.25 cup sun-dried tomatoes, chopped
  • 2 clove garlic cloves, minced
  • 1 tsp lemon zest + 1 tbsp lemon juice
  • 0.1 salt
  • 0.1 pepper
  • 0.1 red pepper flakes
  • 2 tbsp olive oil
Cheese and garnish
  • 1 cup fresh burrata, torn
  • 3 tbsp fresh basil, chiffonade
Basil oil
  • 0.5 cup basil blended with ¼ cup olive oil to drizzle

Equipment

  • 1 sheet pan

Method
 

Caramelize the peppers
  1. Preheat oven to 400°F. Brush bell peppers with olive oil and roast for 20 min until caramelized and lightly browned at the edges.
Roast the tomatoes and build the farro filling
  1. Halve cherry tomatoes and toss with olive oil, then roast for 20 min at 400°F until concentrated and jammy.
  2. In a mixing bowl, combine cooked farro with roasted cherry tomatoes, sun-dried tomatoes, pine nuts, minced garlic, lemon zest and lemon juice, and season with salt, pepper, and red pepper flakes.
Assemble and melt the burrata
  1. Fill the roasted bell peppers with the farro mixture, packing it gently to the tops.
  2. Top each stuffed pepper with torn burrata, letting it rest across the farro surface.
  3. Return to the oven and bake for 10 min at 400°F until the burrata is warm and slightly melted.
Finish
  1. Drizzle basil oil over the peppers right before serving, letting it pool around the base.
  2. Finish with chiffonade basil and red pepper flakes for a fresh herbal bite.

Notes

Pro tip: pre-roast the peppers before filling so they become tender and caramelized instead of steaming. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because burrata texture can break. For a dairy-light option, replace burrata with ricotta and a spoon of olive oil for a softer, less elastic melt.