Preheat oven to 350 degrees. Lightly coat a large baking sheet with cooking spray.

Chop the onion and mince the garlic. Warm the olive oil over medium low in a small pot.

Add the onion and garlic and cook until browned.

Add in the vegetable broth and salt, and bring it to a boil.

Add in the farro. Lower the heat to medium low and cover, simmering for 10 minutes.

Meanwhile, dice the zucchini and halve the cherry tomatoes. Roughly chop the fresh herbs.

Once the farro has been cooked for 10 minutes, add in the zucchini and herbs. Cook until all of the broth is absorbed and the farro is tender, 10-15 minutes. Remove from heat.

Carefully remove the stems from the peppers. Slice in half vertically and remove all of the seeds. Place them on the baking sheet, open sides up.

Dice the mozzarella and place the cheese in a large bowl. Add 1/4 cup of the bread crumbs in. Add in the farro mixture and cherry tomatoes, and squeeze the lemon juice in. Stir until evenly combined.

Spoon the farro mixture into the pepper halves. Sprinkle the remaining bread crumbs on top, along with the parmesan cheese.

Bake for 20 minutes, or until the peppers are tender and the farro starts to look a bit toasted. Enjoy!