Italian Sausage, Farro and Mushroom Stuffed Peppers / Arugula Salad / Grilled Sourdough

SERVES: 4

DIFFICULTY: Easy

Ingredients

1 lb                 Ground Pork
2 tbsp            Bird Valley Foodstuff Ti Amo Italian Seasoning
4 each            Large Bell Peppers - Red, Orange, Yellow or a combination of the three

1/2 each         Yellow Spanish Onion, Diced
1 each             Fennel Bulb, Stems Discarded, Bulb Diced
1 tbsp             Olive Oil
6 oz                Cremini Mushrooms, Diced
3 cups            Baby Spinach
1 each            San Marzano Tomatoes, Crushed, 14.5oz can
1 1/2 cups      Cooked Toasted Farro (recipe to follow)

2 cups            Fresh Mozzarella Cheese, Shredded       

Arugula Salad

5oz tub              Baby Wild Arugula
As Needed        Parmesan, Shaved

1/4 cup              Sherry Vinegar
1 tbsp                 Lemon Juice, Fresh
1/2 cup              Olive Oil
1 each                Garlic Clove, Grated on Microplane or Minced Fine
To Taste            Salt & Black Pepper

Whisk together the ingredients for the vinaigrette. When ready to serve toss the Arugula with a little of the vinaigrette (store the extra in the fridge for the next salad you make). Using a vegetable peeler shave some fresh parmesan over the salad and toss just before plating.
 

Grilled Sourdough

1 loaf                   Country Sourdough
As Neeeded     Olive Oil
3 each                Garlic Cloves

Slice the sourdough into 1/2 inch thick slices. Drizzle a little olive oil on both sides and place on to a hot grill. Allow each side to toast and pick up some color, about 1 minute to 2 at the most per side. When bread is nice and toasty, rub each side of the bread with the fresh garlic cloves. Do this step once you've added the cheese to the peppers during the last 10 minutes of cooking.

Directions

Preheat oven to 425 degrees F (218 degrees C)

To make Italian Sausage:  Combine ground pork (or ground turkey or chicken) with the 3 tbsp of Ti Amo Italian Seasoning and mix well. This can be done a day or two in advance and stored airtight in the refrigerator until ready to use.

Prep the Peppers:  Using a sharp knife, slice down through the middle of the pepper from the base right through the stem. Cut out membranes and seeds and set pepper halves aside.

For the Pepper Filling:  Begin by sautéing the onion and fennel in the olive oil. Add the Italian sausage and cook through. Add the chopped mushrooms and cook for 5 minutes. Add the spinach and cook until just wilted then add the crushed tomatoes and cook for 3 minutes more. Add the farro and adjust seasoning with salt and pepper if necessary. Set aside and allow to cool slightly before stuffing each pepper half evenly with the filling.

Roasting the Stuffed Peppers:  Place the stuffed peppers in to a baking dish and pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake covered with aluminum foil for 30 to 35 minutes, until the peppers are tender then remove foil, top generously with the cheese and place back in the oven for about 5 to 10 minutes or until cheese is bubbly and melted.

Plating:  Serve hot. Place two stuffed pepper halves on a plate, get creative and mix and match pepper colors. Add a touch of salad and a slice of garlic rubbed grilled sourdough.