Combine the rinsed 1 ½ cups farro rinsed and 3 cups vegetable broth in a medium Saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 25–30 minutes, until the 1 ½ cups farro rinsed is tender and most of the liquid is absorbed. Drain any excess liquid, fluff with a fork, and season lightly with ¼ tsp fine sea salt.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Pat the 8 oz halloumi cheese sliced into 1/2-inch planks slices dry with a paper towel. Heat 2 tbsp extra-virgin olive oil divided in a large Skillet over medium-high heat. Once shimmering, add the 8 oz halloumi cheese sliced into 1/2-inch planks in a single layer (work in batches if needed). Sear for 2–3 minutes per side without moving, until deep golden-brown and crispy on the outside. Transfer to a plate.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast. Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.