Stuffed Bell Peppers with Farro, Spinach, and Pine Nuts

Preheat your oven to 375°F (190°C). Spread the pine nuts on a baking sheet and toast for 3-4 minutes until golden and fragrant, tossing once. Watch them closely—they burn fast. Set aside.

Combine farro, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce to a simmer. Cook uncovered for 25-30 minutes until the farro is tender with a pleasant chew, draining any excess water if needed.

While the farro cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and a pinch of salt, cooking for 4-5 minutes until soft and translucent. Add the minced garlic and red pepper flakes, cooking for 1 minute more until fragrant.

Add the spinach to the skillet in batches, stirring frequently, and cook just until wilted, about 2 minutes. Remove the skillet from the heat and set aside.

Once the farro is done, let it cool slightly, then mix into the skillet with the spinach mixture. Add the toasted pine nuts, grated pecorino, lemon zest, and a few generous cracks of black pepper. Taste and adjust salt—cheese adds a savory edge, so keep that in mind. Set aside.

Cut the bell peppers in half lengthwise, removing the stem, seeds, and white membranes, keeping the halves intact. Arrange them cut-side up in a baking dish large enough to hold all halves snugly. If needed, trim a thin slice from the bottom to help them sit steady, being careful not to cut all the way through.

Rub the peppers with the remaining olive oil and season lightly with salt. Spoon the farro filling generously into each half, mounding slightly. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until the peppers are tender and the tops are golden. Serve hot, with extra pecorino on the side.