Farro and sweet red pepper bake from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 55) by Susan Spungen

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Notes about this recipe

  • bernalgirl on August 30, 2025

    This is a delicious, well-conceived, and adaptable recipe. I selected it for the adaptability since I had bits of things that needed using. I made it mostly as directed, roasting the peppers (I had Jimmy Nardellos) and red onion in the braising pan while I cooked the pearled barley and prepped the remaining ingredients. I used about 1/2 jar of drained, garlic and herb oil-cured sundried tomato slivers, added a diced roasted pepper rolling around the fridge, and substituted grated low moisture mozzarella and pepper jack for fontina. I opted for water instead of stock and left out the rosemary and the dish was plenty flavorful. The slivered sopressata adds a great savory note, and I think salami would work fine, too.

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