Lentil & Farro Stuffed Peppers with Fontina & Romesco Sauce

Lentil & Farro Stuffed Peppers

with Fontina & Romesco Sauce

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This hearty vegetarian dish features tender bell peppers stuffed with a mix of farro, black lentils, spinach, and smoky romesco sauce, plus grated fontina which deliciously melts into the filling when baked. A sprinkle of nutty Grana Padano cheese just before serving lends a final layer of savory flavor.
10-13 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Lentil & Farro Stuffed Peppers with Fontina & Romesco Sauce
Title
  • ½ cup Black Beluga Lentils
  • ½ cup Semi-Pearled Farro
  • 2 Bell Peppers
  • 3 oz Baby Spinach
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 Tbsp Red Wine Vinegar
  • 2 oz Fontina Cheese
  • 0.7 oz Grana Padano Cheese
  • ½ oz Pickled Peppadew Peppers
  • 3 Tbsps Romesco Sauce (Contains Almonds)
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro & lentils
1 Cook the farro & lentils

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook 7 minutes. Carefully add the farro to the pot and continue to cook 21 to 23 minutes, or until the farro and lentils are tender. Turn off the heat. Drain and thoroughly rinse under warm water; return to the pot.

Roast the bell peppers
2 Roast the bell peppers

Meanwhile, wash and dry the fresh produce. Place the bell peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater.

Cook the vegetables
4 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted and combined. Turn off the heat; add the vinegar (carefully, as the liquid may splatter) and stir until combined.

Make the filling
5 Make the filling

To the pot of cooked farro and lentils, add the cooked vegetables, chopped peppadew peppers, grated fontina, romesco sauce, and half the grated Grana Padano. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

Finish the peppers & serve your dish
6 Finish the peppers & serve your dish

Transfer the cooled bell peppers to a cutting board. Carefully halve each pepper; remove the stems, ribs, and seeds. Evenly divide half the filling between the roasted pepper halves. Transfer the stuffed peppers back to the sheet pan and drizzle with olive oil. Roast 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Serve the remaining filling topped with the finished peppers. Garnish with the remaining grated Grana Padano. Enjoy!

Tips from Home Chefs

Lentil & Farro Stuffed Peppers

Cook the farro & lentils
1 Cook the farro & lentils

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook 7 minutes. Carefully add the farro to the pot and continue to cook 21 to 23 minutes, or until the farro and lentils are tender. Turn off the heat. Drain and thoroughly rinse under warm water; return to the pot.

2 Roast the bell peppers

Meanwhile, wash and dry the fresh produce. Place the bell peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

Roast the bell peppers
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. Grate the fontina on the large side of a box grater. Grate the Grana Padano on the small side of a box grater.

4 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until wilted and combined. Turn off the heat; add the vinegar (carefully, as the liquid may splatter) and stir until combined.

Cook the vegetables
Make the filling
5 Make the filling

To the pot of cooked farro and lentils, add the cooked vegetables, chopped peppadew peppers, grated fontina, romesco sauce, and half the grated Grana Padano. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the peppers & serve your dish

Transfer the cooled bell peppers to a cutting board. Carefully halve each pepper; remove the stems, ribs, and seeds. Evenly divide half the filling between the roasted pepper halves. Transfer the stuffed peppers back to the sheet pan and drizzle with olive oil. Roast 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Serve the remaining filling topped with the finished peppers. Garnish with the remaining grated Grana Padano. Enjoy!

Finish the peppers & serve your dish
Browse Steps
1 of 6