5 large red, orange and/or yellow bell peppers
1/4 cup Brummel & Brown Original Spread, divided
1 cup chopped red onion
1 clove garlic, minced
1 tsp. dried oregano leaves
3 cups chicken broth or vegetable broth
1 cup farro
2 large vine-ripened tomatoes, chopped
6 Tbsp. crumbled feta cheese
1 Tbsp. chopped, pitted Kalamata olives, about 3 olives
Preheat oven to 375°. Cut 4 bell peppers in half lengthwise, remove seeds and arrange in a 13-inch x 9-inch baking dish. Remove seeds and chop remaining pepper; set aside.
Melt 2 Tablespoons Brummel & Brown Spread in large no-stick skillet over medium-high heat. Cook reserved chopped bell pepper, red onion, garlic and oregano until vegetables are crisp-tender, about 7 minutes, stirring occasionally.
Add broth and bring to a boil. Stir in farro and chopped tomatoes and simmer until farro is tender and liquid is absorbed, about 20 minutes, stirring occasionally. Remove from heat and stir in feta cheese and olives.
Spoon mixture into prepared peppers. Bake, covered, 40 minutes. Uncover, top with remaining Brummel & Brown Spread and cook 5 minutes or until peppers are tender. Sprinkle with chopped parsley, if desired.
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