Farro and Chestnut-Stuffed Peppers with Apple Cider Sauce

This dish was easy to make and delicious.  It is also out of the new Weight Watchers Power Foods Cookbook.  But plan to start at least an hour and a half before as the faro takes a ½ hour up front and the baking time is an hour.  It was a nice alternate to the usual stuffed pepper.  Jim liked the crunchy aspect of the farro. 

Ingredients:

3 C water

¾ C farro

4 green peppers (I am not a fan of green as they are bitter.  I used red yellow and orange.)

1 (5 oz) jar whole peeled and cooked chestnuts, chopped (WS is the only place I could find these.)

½ C minced celery

¼ C dried cranberries, minced

2 t Worcestershire sauce

1 t dried thyme

1 t dried sage

½ t black pepper

1 C apple cider 

Directions:

1.       Bring water to boil in medium saucepan.  Add faro, reduce heat and simmer, covered, until faro is tender, about 25 minutes. 

2.       Preheat the oven to 350 degrees.  Spray medium casserole pan with Pam.  As I cut the peppers in half lengthwise for stuffing I used an 8” by 14” Pyrex pan.

3.       The recipe cuts off the top and hollows out the seeds, making it look like a covered bowl.  I like my way better and the whole pepper gets eaten. 

4.       Stir together faro, chestnuts, celery, cranberries, Worcestershire sauce, thyme, sage, salt and pepper in a medium bowl. Stuff the pepper halves and place in the Pyrex pan. 

5.       Pour cider into the pan and cover with aluminum foil.  Bake until peppers are tender, 1 hour. 

6.       You can thicken the sauce by reducing it in a small saucepan.  I served it as is.