I’ve probably said before that I came into this world with a ravenous appetite. When I was a child, raiding the refrigerator was one of my favorite pastimes. My Mom would regularly look for something in the fridge that she had planned for dinner, and whatever she was looking for disappeared days ago as a snack for little Billy. I was indeed an expensive child to feed joyetech egrip vt!

After my post-school snack, I’d usually be hanging close to the kitchen to see what Mom was cooking for supper. She was a great cook, but she typically made pretty basic southern fare. On occasion, she prepared stuffed peppers, a real treat for my young appetite. Her preparation consisted of the classic stuffing of hamburger meat, onions, and rice and topped with tomato sauce tourism industry events.

My sweet Mom is now 91 and doesn’t cook anymore, but I have such fond memories of spending time with her in the kitchen. In honor of my Mom, I made a variation of her stuffed peppers with ground chicken, farro, corn, tomatoes, and basil. I topped the peppers with a combination of Parmesan and fresh mozzarella cheeses white wine.

This recipe makes 12 stuffed pepper halves, but you can halve the recipe if you want a smaller quantity. If I’m going to the trouble to make these peppers, though, I definitely want leftovers.