Step 1

Bring a large pot of water to a boil. Rinse farro in a large sieve under cool water, then add to the boiling water. Boil uncovered for 30-35 minutes, or until the farro is tender. Drain once done. Use this cooking time to continue on with the rest of the recipe prep.

Step 2

Add ground Italian sausage to a large skillet set over medium heat. Cook for 8-10 minutes, breaking the sausage up into crumbles along the way, or until fully cooked and no pink remains.

Step 3

Transfer cooked sausage to a paper towel-lined plate and wipe out the skillet very well to use again. Add the olive oil and set the skillet over medium heat. Add the garlic and cook for 5-6 minutes, then add the garlic. Cook for 1 minute more. Remove the pan from the heat.

Step 4

Rinse each pepper and pat dry. Slice the very top off of each pepper and remove the seeds and pit. At this time preheat the oven to 350°F.

Step 5

Add egg to a large mixing bowl and whisk very well until smooth. Measure out and add the cooked farro, cooked sausage, sautéed onion and garlic, Provolone, Parmesan, ½ cup of the marinara sauce, parsley, basil, dried oregano, dried thyme, and a pinch each of the kosher salt and pepper. Stir well to combine and evenly distribute everything.

Step 6

Spread 1 cup of the marinara sauce on the bottom of a large rectangular baking dish (minimum dimensions 13- by 9-inches). Stuff the filling into each of the six Cubanelle peppers, using the back of a spoon to really pack it in all the way through. Lay the stuffed peppers next to one another in the dish. Pour the remaining marinara sauce over top of the peppers.

Step 7

Cover the baking dish with aluminum foil and bake on the middle rack for 30 minutes, then remove the foil and bake for another 25-30 minutes, or until the peppers have softened to your liking. Let cool for a few minutes before serving.