I made a recipe that sounded great for summer. Bell peppers stuffed with farro with a lemon vinaigrette (recipe is http://marcussamuelsson.com/recipe/le...). It was quite good, however much of the olive oil seeped out into the pan making them slightly on the dry side. When reheated for leftovers, they were dry (I know, not ideal for reheating).
My question is, is there anything I can do to prevent the vinaigrette from breaking and seeping out? The time under heat is only 10 minutes, so not that long. I was thinking adding a bit of an emulsifier (like dijon mustard), but not sure if that will make any difference. Obviously, if I am careful when I cut off the bottom to make the pepper stable I can keep the oil inside, but who wants a pool of oil at the bottom of a stuffed pepper?