Ingredients

• 1 Tbsp Olive Oil
• 1 Tbsp Unsalted Butter
• ½ medium Yellow Onion, diced
• 3 cloves Garlic, minced
• ½ lb Ground Lamb
• ½ lb Ground Beef
• 15 oz can Garbanzo Beans, drained and rinsed
• 1 tsp Paprika
• 1 Tbsp Cumin
• 1 Tbsp Black Pepper
• 1 Tbsp Salt plus additional for sprinkling
• 15 oz can diced Tomatoes with liquid
• ¼ cup Tomato Paste
• ¼ cup fresh Mint, chopped
• ¼ cup fresh Parsley, chopped
• ¾ cup grated Parmesan
• Juice and zest of 1 Lemon
• 1 ½ cups cooked Organic Farro (cooked per package instructions)
• 5 medium Bell Peppers

Instructions

1. Heat a large sauté pan on medium high heat. Add olive oil and butter and sauté onion and garlic until translucent and fragrant. Add lamb and beef, and continue to sauté until meat is browned (but still a bit pink). Add garbanzo beans and dry spices, stir to fully incorporate and continue to cook for 2-3 minutes. Add canned tomatoes (with liquid) and tomato paste, stir to incorporate and continue to sauté until mixture is bubbling. Turn off heat and add fresh herbs, cooked farro, parmesan, lemon zest and lemon juice. Stir completely.
2. Preheat the oven to 400°F. Slice peppers in half and place in a 9 x 13-inch baking dish, removing seeds and membranes, rub with olive oil and sprinkle with additional salt. Fill each pepper cavity completely with filling, mounding slightly, then sprinkle the tops of each pepper with a generous amount of parmesan.
3. Add ⅛-inch warm water to the bottom of the pan, tent with aluminum foil and bake for about 30-35 minutes, or until the peppers are soft. Remove the foil, increase the oven heat to 425°F, and continue to roast the peppers for another 8-10 minutes.