Lentil & Farro Stuffed Peppers

with Fontina & Romesco Sauce

45 MIN

2 Servings

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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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!