Roasted Farro and Cherry Stuffed Pepper Bowls

(2017 Pairings) The bell pepper acts as the serving bowl for the pork, farro and sweet cherry mixture.

Total Time:
55 minutes

Servings:
4

Ingredients

4 large bell pepper tops removed seeded

1 cup dry farro

2 tablespoons vegetable oil

¼ lb. ground pork

1 small yellow onion minced

2 garlic cloves minced

½ jalapeno chili seeded and finely chopped

1 teaspoon cumin

1 teaspoon smoked paprika

2 cups DOLE Frozen Dark Sweet Cherries chopped

⅓ cup canned corn drained

⅓ cup black beans rinsed and drained

2 to 3 tablespoons fresh lime juice

1 teaspoon grated lime peel

½ cup queso fresco crumbled

Preheat oven to 400°F. Coat baking pan with cooking spray. Bake peppers 10 minutes to slightly soften.
Cook farro according to package directions.
Heat oil in saute pan, stir in pork, onion, garlic, jalapeno, cumin and paprika. Stir, cooking until pork is browned and onions are softened. Stir in cherries, corn, beans, lime juice and lime peel, until heated through.
Stir in cooked farro into saute pan with 1/4 cup queso fresco, toss to mix until cheese begins to melt.
Spoon mixture into pepper bowls. Cover pan with foil. Bake 20 minutes. Remove from oven, remove foil. Top each pepper with remaining queso and bake an additional 8 to 10 minutes until cheese is melted.