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Slow-Cooker Italian Sausage and Farro Stuffed Peppers

slow-cooker italian sausage and farro stuffed peppers Entree Italian
Slow-Cooker Italian Sausage and Farro Stuffed Peppers
  • Prep 40 min
  • Total 4 hr 40 min
  • Ingredientes 14
  • Porciones 4

Try this Italian twist on stuffed peppers using farro and turkey sausage. MAS + MENOS -

Ingredientes

4
large red, orange or yellow bell peppers (7 to 8 oz each)
12
oz sweet Italian turkey sausage links, casings removed (3 links)
1/2
teaspoon crushed red pepper flakes
1
cup diced onion
4
cloves garlic, crushed
1
small zucchini, grated (1 cup)
2
tablespoons tomato paste
1/2
teaspoon pepper
1/4
teaspoon salt
2
cups fresh baby spinach
3/4
cup uncooked pearled farro
3
tablespoons chopped fresh basil leaves
1
tablespoon chopped fresh oregano leaves
3/4
cup shredded Italian cheese blend (3 oz)

Instrucciones

Esconder
  • 1
    Cut 1/2 inch off top stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Remove stems, and chop any bell pepper from tops (about 1 1/2 cups); set aside.
  • 2
    In 10-inch skillet, cook sausage and crushed red pepper over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove to large bowl; set aside.
  • 3
    In same skillet over medium heat, add onion and garlic; cook and stir about 3 minutes. Add chopped bell pepper; cook 2 minutes. Add zucchini; cook and stir 2 minutes. Stir in tomato paste, pepper and salt. Stir in spinach; cook until wilted. Remove from heat.
  • 4
    Add farro to sausage in bowl; mix to combine. Add onion mixture; mix well. Gently stir in 2 tablespoons of the basil, the oregano and 1/2 cup of the shredded cheese. Divide farro mixture evenly among peppers.
  • 5
    Pour 1/3 cup water in 5- to 6-quart oval slow cooker. Place stuffed peppers upright in slow cooker, leaning against each other and the slow cooker to prevent them from falling over.
  • 6
    Cover; cook on Low heat setting 4 to 5 hours or until peppers and farro are desired tenderness. Sprinkle remaining cheese evenly over tops of peppers. Cover; let stand 3 to 4 minutes or until cheese is melted. Using tongs and slotted spoon, remove peppers to serving plates. Sprinkle with remaining 1 tablespoon basil.

Consejos de expertos

  • Be sure to use pearled farro for this recipe--it cooks faster than whole farro. Look for pearled farro in the natural food section of your local grocery store, or order it online.
  • Store leftover peppers tightly covered in the refrigerator, and serve within 2 days.
  • Look for large, sturdy bell peppers with square bottoms. This will help the peppers stand in the slow cooker.

Información Nutricional

Información Nutricional

Porción: 1 Serving
Calorías
420
Calorías derivadas de la grasa
130
% Valor Diario
Grasa total
14g
22%
Grasa saturada
5g
27%
Grasas trans
0g
Colesterol
65mg
21%
Sodio
890mg
37%
Potasio
800mg
23%
Carbohidratos totales
48g
16%
Fibra dietética
11g
45%
Azúcares
11g
Proteína
25g
% Valor Diario*:
Vitamin A
140%
140%
Vitamin C
190%
190%
Calcium
25%
25%
Iron
20%
20%
Intercambios:
2 Almidón; 0 Fruta; 1/2 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 2 Vegetal; 0 Carne extra magra; 1 Carne magra; 1 Carne alta en grasa; 1/2 Grasa;
Selección de carbohidratos
3
*Valores diarios basados en una dieta de 2,000 calorías.

Más acerca de esta receta

  • Try this Italian twist on stuffed peppers using farro and turkey sausage.

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