Ingredients
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1 14.5 ounce can reduced-sodium vegetable or reduced-sodium chicken broth
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1 cup farro
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1 cup water
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2 ears fresh sweet corn
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2 tablespoon butter*
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1 teaspoon curry powder
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½ cup sliced green onions
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1 cup chopped yellow summer squash and/or zucchini
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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8 ounce fontina cheese, shredded (2 cups)
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½ cup snipped fresh basil
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4 large red sweet peppers
Directions
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In a medium saucepan combine broth, farro, and water. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until farro is tender. Drain farro, reserving 1/2 cup of the cooking liquid; set both the farro and cooking liquid aside.
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Preheat oven to 400°F. Remove husks from the ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut corn from cobs; set corn aside, discarding cobs. In a large skillet melt the butter over medium heat. Stir in curry powder. Add reserved corn and green onions. Cook for 2 minutes, stirring occasionally. Add squash and cook for 2 minutes more. Stir in reserved farro, salt, and black pepper; cool slightly. Stir in 1/2 of the cheese and 1/2 of the basil.
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Cut sweet peppers in half lengthwise. Remove and discard seeds and membranes from the peppers. Fill pepper halves with farro mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around the peppers. Cover dish with foil.
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Bake for 30 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered, about 15 minutes more or until peppers are crisp-tender and cheese is melted. Sprinkle with remaining basil.
*
If you like, substitute olive oil for the butter.
Nutrition Facts (per serving)
| 536 | Calories |
| 25g | Fat |
| 53g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 536 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 15g | 75% |
| Cholesterol 81mg | 27% |
| Sodium 943mg | 41% |
| Total Carbohydrate 53g | 19% |
| Total Sugars 11g | |
| Protein 25g | 50% |
| Vitamin C 160.6mg | 178% |
| Calcium 393.8mg | 30% |
| Iron 2.2mg | 12% |
| Potassium 544mg | 12% |
| Folate, total 96.8mcg | |
| Vitamin B-12 1mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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