1. Preheat the oven to 400 degrees Fahrenheit.

Cook the Farro

1. In a large stock pot, bring 2 quarts of salted water to a boil.
2. Add 1 cup of dry farro and lower to a simmer. Let it simmer for 30 minutes or until all water has been absorbed.

Prepare the Peppers

1. Cut a circle around the top of each pepper to remove the stems, seeds, and membranes.
2. Place the peppers in a 9 x 9 baking dish with 2 tbsp water at the bottom. Roast at 400 degrees for 20 minutes.

Prepare the Filling

1. While the peppers roast, sauté the diced shallot, minced garlic, tomatoes, spinach, and spices in a large sauté pan with olive oil.
2. Sauté for about 5 minutes or until the shallots are soft and the spinach is fully cooked.
3. Next, add the can of rinsed and drained cannellini beans, and the cooked farro, and stir. Remove the pan from heat.

Stuff the Peppers

1. After the peppers have roasted for 20 minutes, remove them from the oven and carefully add the filling to each pepper.
2. Optionally, top with plant-based parmesan cheese.
3. Return the peppers to the oven and roast another 15 minutes at 400 degrees Fahrenheit.
4. Serve and enjoy!