Farro salad is the ideal filling for this stuffed mini sweet peppers recipe. And better yet, the sprinkling of mild, salty ricotta salata is a perfect finish.
Last summer, I discovered farro and fell in love. It’s an ancient grain that’s a form of wheat that can be enjoyed hot or cold. But what I don’t love about it is that it takes a bit of planning to make. See, farro typically has to cook for an hour before it’s tender and ready to use.
So we don’t have it as much as I would like to. Or, rather, we didn’t until I discovered that quick-cooking farro is gaining in popularity (hallelujah!). Trader Joe’s and Whole Foods are both carrying varieties that can be whipped up in a fraction of the time, which makes me so excited. I take it as a sign that the realm of grains eaten in American households is expanding — a definite good thing.
There’s also Tuscan Fields, a company that makes organic Italian farro, that recently sent me some to try out. The Farro Perlato is an organic semi-pearled farro that cooks in about 20 minutes. It’s perfect for dishes like this. And the shorter cooking time makes farro a more reasonable dinnertime side dish. Good news all around, right?
This recipe for Farro Stuffed Mini Sweet Peppers with Ricotta Salata combines some personal favorites — a light, easy farro salad. Sweet fresh tomatoes. Crisp, cool mini sweet peppers … and of course, a bit of ricotta salata. Ricotta salata has a texture similar to feta, but a flavor that’s a saltier version of ricotta. It’s heavenly with it’s teensy-bit sweet notes wrapped in a well-salted package — and a nice finish on the earthy farro and chopped tomatoes.
Aren’t these the cutest hand-held appetizers? These little appetizer bites are good enough to eat for lunch or to serve as an appetizer for Easter, Sunday dinner or whenever.
- 1/2 cup cooked farro
- 1/4 cup finely chopped cherry tomatoes
- 2 tsp white wine vinegar
- 1 tsp olive oil
- Salt and pepper, to taste
- 1 pint mini sweet peppers, about 12-14 peppers
- 1 oz crumbled ricotta salata
- In a medium bowl, stir together the farro, tomatoes, vinegar, olive oil and salt and pepper. Set aside.
- Cut the stems off the mini sweet peppers and slice down the center, removing the ribs and seeds. Divide the farro salad evenly among the mini sweet peppers.
- Sprinkle a little ricotta salata over each of the mini sweet peppers. Serve immediately or chill until ready to serve.
Disclosure: I was provided samples by Tuscan Fields to try, but was not required to write anything about them. I wasn’t compensated in any way for this post. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.