Stuffed Poblano Peppers with Farro, Blackberries, Lentil, Avocado & a Splash of Lime

Ingredients for PEPPERS

5-6 Poblano peppers šŸŒ¶
2 cups cooked farro
1 cup cooked black lentil
10 baby heirloom tomatoes quartered
6 oz fresh blackberries
1 shallot chopped fine
1 roasted red pepper diced
2 tbsp raw organic pumpkin seeds
2 tbsp Rice wine vinegar
1 tsp kosher salt
1 lime juiced and zested
1 small handful microgreens

Directions..Preheat oven to 400 degrees..In a large mixing bowl starting with the farro and lentils mix all ingredients one at a time and incorporate well after each…Slice about 1/4 of the poblano lengthwise and remove seeds…drizzle with sesame oil and generously pack each pepper and lay on a baking sheet..reseason with salt and pepper and bake for approx 25 minutes until peppers are slightly charred but still hold their shape..Remove from heat..Garnish with fresh avocado and wedge of line…Serve immediately…Enjoyā­ļø


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