Stuffin’em Stuffed Bell Peppers

Food Fight Friday - Welcome all of you egg yolk, food-throwin folk! All of you feeders, cake beater eaters, readers and Steemsters - Happy Friday! Time to make a mess:

“Fighting out of the multi-colored corner!! Weighing in at 14 and one half ounces, standing 5 and thirteen sixteenth’s inches tall! Wearing yellow, green, red and orange peppers that can be grown, thrown, tucked and chucked with accuracy and precision similar to that of a softball and/or a miniature pumpkin!! “Ka’Pow!” Born and raised somewhere between your local produce section and the friendly Farmers Market - Introducing The one... The only... The Tummy Rumblin’ - Oven Tumblin’... The Undefeated Who Never Competed!!!”
:flash: flash: :click: :click: :click:

”AaHhhhhhh!!!” the crowd goes crazy...

Ingredients:

4 Bell Peppers.
Farro - 1/2 cup.
4 Carrots.
Garlic - 4 cloves.
Corn - one ear.
Sweet Peas - small can.
1 Tomato.
1/2 Onion.
Kidney/Pinto/Black bean combo - 1 can.
Mushrooms - 1/2 cup.
Unsalted Sunflower Seeds - 2-finger pinch.
Bread of your choice.

Your prep-counter will look something like this, minus the seasonings of your choice:

As soon as I had all of the ingredients on deck and I had a chance to meet the contender for this week’s Food Fight Friday challenge, a unanimous decision was made - I signaled to the team captain: I pointed toward the sky with one hand and repeatedly punched myself in the gut with the other while running around in circles, chanting “summa-summa-summa.” My captain could’ve misinterpreted the signal and sent me a bottle of tums thinking I was complaining of gas pain but she didn’t! And that, ladies and gentlemen, is why she’s the captain! She knew that signal meant:
“Wife, I’m gonna need you on this one, stat! Otherwise I might run this meal straight into the ground and we’ll both have empty stomachs!”

Round 1: Ding!
(This recipe is for two)

Pre-heat the oven to 375 degrees.

Add 1 cup Farro and 2n1/2 cups of water in a medium size pot and cook it like you would rice: Bring it to a boil, turn down the heat, cover and let it simmer for 15-20’ish minutes until the water is gone. (Like rice)

Remove the stems from your Bell Peppers and hollow them out like a pumpkin in October.

Chop up 1/2 onion into small pieces and fry them in a little bit of olive oil, together with finely chopped garlic, until the onions are clear:

Round 2: Ding!

‘Bout to open a can of you know what! Beans and sweet peas - That’s what! Empty them both into a strainer and rinse them off real good in the sink.

Chop up your carrots, tomato and 1/2 cup of mushrooms into chunks, we went with ‘about 3x bigger than a kernel of corn’ sized chunks - There isn’t a wrong size.

Put your ear of corn in the oven for 25’ish minutes.

Add your beans, peas, carrots, tomato and mushrooms to your onion and garlic mixture cooking in the frying pan and stir:

Round 3: Ding!

At or about the same time your Farro is done cooking, your ear of corn will also be done cooking.

Take the corn out of the oven and remove it from the husk. Once it’s removed from the husk, I like to rinse the corn under the faucet real quick to make sure all of the straggling, hair-type strands are gone. Now chop your corn off into the pan. Turn the oven down to 350 degrees.

Mix all of that love up:

Round 4: Ding!

In a mixing bowl, start scooping a 1:1 ratio of Farro to Vegetables. Mix it up real good, there’s a lot of love in there.

Place your Bell Peppers, upright, in a casserole dish and scoop your Farro and Vegetable combination into your hallowed out Bell Peppers. Pack the vegetables with Farro and more vegetables like you would pack your carry-on into the overhead bin on an airplane.
a little more.. little.bit.more......lil.. got it!

Now let’s put the them in the 350 degree oven alongside the bread of your choice and let them cook together for 13 minutes. Remove them from the oven and add a pinch of sunflower seeds across the tops:

Round 5: Ding!

Tina Fey - SNL

We’re proudly exiting the battle arena now, thanks, thank you all for your support! “That was a good one!” Smooth walking with a side of floating down the center aisle as we’re holding our heads high, chef coats thrown over our shoulders and feeding off the cheering of the crowd. We know we put up a good fight! :knuckles: The food has been chucked, flown, eaten and beaten, the kitchen is starting to cool down and we’re stuffed! get it?! But wait, wait, wait... Hold up, wait! I forgot to show you my other secret weapon! Mitts shmitts, towel shmowel - Do you want to protect your hands (and arms!) in the kitchen from heat (and fire!) AND still be able to use your fingers?
Shooooooot:

Welding Gloves

Click Here if you missed Wednesday:

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