There is something about stuffing veggies that makes them interesting and also delicious. So when I saw these little red bell peppers at Boggy Creek Farm, I knew this was the way to go!
For this preparation I wanted to combine a basic seasoning that brings me back home when I was little: sautéing chopped onions, garlic, and tomatoes seasoned with dried thyme, cumin, salt and pepper. This is sort of a dumbed down version of the Colombian Sofrito called hogao or guiso. And I love it! Because it tells my belly this is how “homecooked” food is supposed to taste like, but also it’s what takes to make a well seasoned meal (in my mind of course!). So to speak this is comfort food to me.
I wanted this recipe to also be meatless and the seasoning lend well to it, as it is very rich. So a grain like Farro sounded like a good ingredient to add to the mix. For those unfamiliar with Farro, this is an ancient grain (like quinoa or millet) that has nutty flavors and a great semi-hard texture that adds crunchiness to salads Continue reading