Add the olive oil to a heated nonreactive rondeau. Add the onions, celery, and garlic. Cook until tender. Add the water and chicken base. Stir until base has dissolved. Add the farro. Bring to a boil. Allow to simmer over very low heat, stirring frequently. Keep covered between stirs. Cook until farro is cooked and has absorbed all of the liquid. If farro seems a little chewy, add a small amount of water, and cook until liquid has been absorbed. Season with salt and pepper, to taste. Place in a 2" (5 cm) full stainless-steel hotel pan. Allow to cool, uncovered. Transfer to a covered storage container and refrigerate until needed.
Place the oil in a heated, nonreactive rondeau. Add the onions and garlic. Cook until tender. Medium dice the tomatoes, and add to the onions. Add the white wine, chicken base, parsley, basil, oregano, thyme, and black pepper. Stir until chicken base has dissolved. Bring to a boil. Simmer for 30 minutes. In small batches, stir in the tomato paste. Simmer 15 minutes. Season to taste with salt and pepper. Stir frequently. Cook to desired consistency. Allow to cool. Transfer to a nonreactive storage container. Cover and refrigerate until needed.
Slice the top off of the pepper, leaving the stem attached to the top portion. Keep the matching top with each pepper. Remove the membrane and seeds. Season the inside with salt and pepper to taste. Place in a storage container in a single layer. Place the farro, turkey, ricotta cheese, and thyme in a stainless-steel mixing bowl. Mix together with a rubber spatula. Season to taste with salt and pepper. Place in a storage container. Cover and refrigerate until needed.
To prepare à la carte:
Spray a nonstick heated sauté pan with pan spray. Place 8 oz (226 g) of the turkey mixture in the pan. Cook until just warmed through. Fill a pepper with the mixture. Place the top back on the pepper. Place the filled pepper on an oiled metal baking pan. Place in a heated, 350ºF (180ºC) convection oven. Cook until pepper is tender. Ladle 2 oz (57 g) of grilled tomato sauce on a warmed serving plate. Place the pepper on top of the sauce. Lean the top on the side of the pepper. Place 1⁄4 oz (1.2 ml) of shaved fennel and 1⁄4 tsp (7 g) of chopped parsley in a stainless-steel mixing bowl. Drizzle a drop of olive oil on top of the fennel. Mix together. Season to taste with salt and pepper. Place the fennel on top of the pepper.