Greek Stuffed Peppers with Feta & Spinach

Preheat oven to 350 F.

Heat 2 tablespoons olive oil in a large, deep sauté pan over medium heat. Add the garlic and onion and cook until softened, about 4-5 minutes. Add the tomatoes, broth, oregano, and farro. Bring to a boil, then reduce heat to a light simmer. Cook, partially covered, until farro is tender, about 30 minutes.

Meanwhile, as farro cooks, arrange pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until lightly golden. Watch carefully because they burn quickly! Set toasted pine nuts aside.

Increase oven heat to 400 F.

Arrange pepper halves on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and pepper. Bake in the oven until tender, about 20-25 minutes.

Meanwhile, measure out the frozen chopped spinach and place it in a heat-safe container. Microwave for 30 seconds at a time until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing it dry, until all excess water is drained from the spinach.

When farro is fully cooked and tender and all of the broth is absorbed, add the toasted pine nuts and chopped spinach. Add feta and stir until well combined. Season to taste with salt and pepper.

Stuff cooked bell pepper halves with heaping spoonfuls of farro mixture. Serve.