Instructions:

• Preheat the oven to 400°F. Spray an 8x8 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 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.