Anyone going meat free? This recipe is not only a satisfying meat-free dish, but it’s also very easy to customize to whatever you have in your pantry or fridge. Don’t have farro? Substitute for barley, quinoa or couscous. Want to beef it up some more? Add some spinach or caramelized onion. The possibilities are endless. But what makes this recipe a true star is the ooey gooey melted Ruby. Ruby is a pudgy sheep and cow’s milk blended cheese that is great for melting. It’s gooeyness creates a sauce-like element that coats the filling and makes it feel more naughty than it actually is. We hope you love it!
You can buy Ruby here!
- 2 medium sweet potatoes
- 3 medium yellow bell peppers
- 3 medium red bell peppers
- 1 cup of farro, cooked in chicken broth
- 6-8 ounces Ruby, cut into cubes
- 2 tsp. zataar
- 2 cloves garlic, grated
- chopped parsley for garnish
- olive oil
- salt and pepper
Preheat oven to 400. Scrub potatoes well and cut into 1-inch cubes. Toss sweet potato with 2 tbsp. of olive oil, 1 tsp. of zataar and salt and pepper. Spread evenly on a baking sheet and roast for about 15-20 min or until cooked through.
While the sweet potatoes are in the oven, cook the farro according to the package directions. You can also use barley, quinoa or couscous – whatever you have on hand. Be sure to cook the grain in chicken broth rather than water to impart more flavor. After the farro is cooked, drain and season with another teaspoon of zataar and salt and pepper to taste.
Combine cooked farro, sweet potatoes and grated garlic in a large bowl and toss.
Increase oven temperature to 500. Cut the peppers lengthwise, keeping the stem intact. Remove ribs and seeds. Place on a baking sheet with parchment paper cut side up. Drizzle with olive oil and a pinch of salt. Roast for 30-35 min until the edges are charred and the peppers are soft. Remove the peppers from the oven and reduce temperature to 425.
Spoon farro and sweet potato filling into each pepper. Top with cubes of Ruby (there’s no such thing as too much cheese, just FYI). Return the peppers to the oven to cook for another 10 min until the Ruby is nice and gooey. Top with chopped parsley and enjoy!