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PEPPADEW® Peppers Recipe

Farro and PEPPADEW® Leaf Rolls Recipe


2 cloves of garlic minced
5 baby bella mushrooms
7 mustard green leaves (or collard greens for a milder taste)
2 pinches of ground cumin
1 cup dry farro
Himalayan sea salt & fresh ground pepper to taste
1 zucchini, julienned (sliced into small sticks)
1-2 Tbsp coconut oil
8 PEPPADEW® Peppers, (sliced into strips)
Grapeseed oil (for brushing the greens)

Additional Info
  • Serves 6-7


Preheat oven to 375F. Bring water to boil (probably 3 cups) for the farro, cook according to the directions on package and set aside. While farro is cooking, brush mustard greens with grapeseed oil on both sides, place on a baking stone (or lay parchment paper down and place on regular baking sheet). Place in oven for about 5 minutes or until they are tender. In a medium saucepan add coconut oil & garlic. Let cook for about 2 minutes stirring frequently. Add mushrooms, zucchini, cumin, salt and pepper. Cook until vegetables are tender and then add Peppadew peppers, cook for an additional 2 minutes stirring once or twice. Remove vegetables from heat and mix in with cooked farro. Lay the green leaves out one at a time, adding 1/4 to 1/2 cup mixture to each. Roll the leaves over the mixture tucking in the sides as you go. Serve hot or room temp.

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