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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan combine broth, farro and water. Bring to boiling. Reduce heat, cover and simmer until farro is tender, about 30 minutes. Drain farro, reserving 1/2 cup of the cooking liquid; set both the farro and cooking liquid aside.
Preheat oven to 400°F. Remove husks from corn and scrub with a stiff brush to remove silks; rinse. Cut corn from cobs; set corn aside, discarding cobs. In a large skillet, melt the butter over medium heat (or heat the oil). Stir in curry powder. Add reserved corn and green onions. Cook for 2 minutes, stirring occasionally. Add squash (and/or zucchini) and cook for 2 minutes more. Stir in reserved farro, salt and black pepper; cool slightly. Stir in 1 cup cheese and 1/4 cup basil.
Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Fill pepper halves with farro mixture. Place stuffed peppers in a 3-quart rectangular baking dish. Pour the reserved cooking liquid into dish around the peppers. Cover dish with foil.
Bake for 30 minutes. Remove foil. Sprinkle with remaining cheese. Bake, uncovered, about 15 minutes more or until peppers are crisp-tender and cheese is melted. Sprinkle with remaining basil.