For his birthday today, my husband Noah requested Stuffed Peppers. I hope these delicious and nutritious cuties will kickstart an amazing year for him! He does say, afterall, that farro is his favorite grain.

5 Bell Peppers, assorted colors
1 15-ounce can of Organic Kidney Beans, or any kind of bean, drained and rinsed
1 cup of Cooked Farro
1 pound of Lean or Extra Lean Ground White Turkey
12 ounce Bag of Shredded Cabbage or 1/3 of a cabbage, sliced thinly
1/4 cup of Marinara or Tomato Sauce
1 Cup of Vegetable or Chicken Broth
1 tablespoon of Tomato Paste
3-4 Garlic Cloves
1/2 Yellow Onion, diced
1 teaspoon of Cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of a Seasoning Blend, like Trader Joes 21 Seasoning Salute

Directions: Heat oven to 400°.

Note: Now is a good time to start cooking the farro (according to package directions) if you don’t already have it on hand. You can also use brown rice, quinoa, kamut, etc.

Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cabbage to the pan. Saute about 2-3 minutes and add ground turkey. Season with seasoning mix and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked farro, beans and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Placeall stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes.

Serving Size: 2 Stuffed Pepper Halves

Serves: 5

Nutrition Facts: Per Serving: 316 Calories, 7g Fat, 159mg Sodium, 722mg Potassium, 38g Carbohydrates, 10g Fiber, 28g Protein, 90% DV Vitamin A, 298% Daily Value of Vitamin C, 10% DV Calcium, 15% DV Iron