Chorizo Stuffed Peppers with Marinated Tomatoes

Instructions

1. Make the marinated tomatoes by combining all ingredients in a bowl. Stir and set aside.
2. Preheat the oven to 400’F.
3. Slice the bell peppers in half lengthwise and remove the ribs and seeds. Set aside.
4. Heat the oil in a large skillet set over medium heat. Add the garlic and scallions, white and light green slices only, and cook until fragrant, about 1 minute. Add the chorizo and cook, stirring to crumble, until browned and crispy, about 10 minutes. Drain and discard rendered fat. Stir in diced tomatoes and cook until most of the liquid has been absorbed, about 5 minutes. Stir in farro and 1 cup cheese.
5. Coat the bottom of a large baking dish with olive oil. Add the pepper halves, cut-sides up, and fill evenly with the chorizo mixture. Top with the remaining 1/2 cup cheese then bake until the peppers are tender and the cheese is melted, about 20 minutes.
6. Garnish with parsley, tomatoes and remaining scallions.