Roasted Pepper Farro Feta Bowls

Chewy farro with sweet roasted peppers and tangy feta. Dress farro while warm so it absorbs the tangy dressing.

Why you’ll love this recipe

• Chewy farro with sweet roasted peppers and tangy feta.
• Dress farro while warm so it absorbs the tangy dressing.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3/4 cup farro, pearled
• 2 bell peppers, wide strips
• 1/3 cup feta, crumbled
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 3 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Simmer pearled farro in measured water for 25–30 minutes until tender, then drain.

2. 02

   Build the flavor

   Meanwhile toss peppers with half the oil and roast 22–25 minutes, turning once.

3. 03

   Cook it through

   Whisk balsamic with remaining oil and toss through warm farro.

4. 04

   Top with roasted peppers and feta

   Top with roasted peppers and feta.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Dress farro while warm so it absorbs the tangy dressing.

Make it your own

Use cooked brown rice instead of farro.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.