As a kid growing up, I was not a stuffed pepper fan. At all. It wasn’t until I was in my 30’s that I realized I really do like stuffed peppers, just not green stuffed peppers. Once I started making them with red, orange, or yellow sweet bell peppers, it was a complete game changer for me!

Turkey Sausage Stuffed Peppers is one of my go to comfort food dishes. The turkey sausage and pico de gallo gives it a Tex-Mex spin, while the farro is a healthier alternative to white rice with its nutty flavor and chewy texture.

This recipe is husband approved! While I am quite full with one half, my husband will eat two halves. He loves the heartiness and that it doesn’t “taste healthy.”

Serve it with a fresh salad for a satisfying meal!

What is Farro?

Farro is an ancient grain that looks similar to wheat berries before it’s cooked. After cooking, it looks and tastes similar to barley.

It is very nutritious, high in protein and fiber, and contains a wide range of antioxidants.

Today, you can find it in most grocery stores next to the rice. You can even find it in convenient microwavable pouches for easy meal prep!

How to Make Turkey Sausage Stuffed Peppers

Preheat the oven to 400°F. Spray an 8×8 baking dish with olive oil.

Heat a large skillet to medium and spray with olive oil. Add the turkey sausage and sauté for 4 to 5 minutes until cooked through, breaking it into large crumbles.

Add the farro, 1/2 cup of shredded Colby Jack cheese, ½ cup of the pico de gallo, and V8 juice. Mix well and season with salt and pepper to taste.

Cut the bell peppers in half lengthwise. Remove the ribs and the seeds.

Add one cup of the pico de gallo to the bottom of the baking dish. Fill each of the pepper halves equally with the filling and place in the dish. Spoon the remaining pico de gallo on top of each pepper and sprinkle with 1 tbsp. of cheese on each pepper.

Cover tightly with aluminum foil and bake for 40-45 minutes until peppers are tender.

Remove foil and let cool 5 minutes before serving.