Stuffed peppers with freekeh is a perfect combination of healthy and delicious, and it’s a great way to use up some of those fresh summer vegetables.
To make this dish, you’ll need some cracked freekeh, you’ll also need a few other ingredients, like zucchini, onion, corn, feta cheese, and of course, bell peppers. I love using a mix of red, yellow, and orange peppers for added color and flavor.
What Is Freekeh?
Freekeh is a type of grain that’s been used in Middle Eastern cuisine for centuries. It’s made from young, green wheat that’s been roasted and cracked. This process gives it a smoky, nutty flavor and a slightly chewy texture.
There are so many possibilities for cooking with freekeh. You can use it as a base for salads, mix it into soups and stews, or even stuff it into peppers like I’ve done in this recipe. Its unique flavor and texture add depth and complexity to any dish.
Ingredients:
- 1/2 cup of cracked freekeh
- 1 tsp of kosher salt, divided
- 1 1/2 cups of water
- 1 shredded medium zucchini
- 2 tbsp plus 2 tsp of extra-virgin olive oil
- 1 cup of finely chopped yellow onion
- 1 cup of corn kernels
- 1 cup of crumbled feta cheese
- 4 bell peppers (of any color)
- 1 cup of halved cherry tomatoes
- 1/4 cup of shredded basil
How to make stuffed peppers with freekeh?
- Preheat your oven to 450°F (230°C).
- In a small saucepan, combine freekeh, ½ teaspoon salt, and water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Let stand, covered, for 10 minutes. Drain excess liquid and transfer freekeh to a bowl.
- Meanwhile, toss zucchini with the remaining ½ teaspoon salt in a colander. Drain.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Sauté onion until golden, about 10-12 minutes. Combine onion with freekeh. Squeeze excess liquid from zucchini and add to freekeh along with corn and feta.
- Cut peppers in half lengthwise, removing seeds and ribs. Brush a rimmed baking sheet with oil and place peppers cut-side down. Toss tomatoes with the remaining 2 teaspoons of olive oil and a pinch of salt. Arrange on a baking sheet with peppers.
- Roast peppers and tomatoes on the oven’s bottom rack for 10 minutes or until peppers are browned and tomatoes softened. Transfer tomatoes to bowl with freekeh. Turn peppers, season with salt and pepper, and roast for another 5 minutes. Season freekeh mixture.
- Reduce oven temperature to 400°F (200°C). Fill pepper halves with freekeh mixture. Bake on the middle rack for 10 minutes or until heated through. Garnish with basil.
Serving and Presentation
Plating Tips
I like to start by slicing the stuffed peppers in half and placing them on a plate, cut side up. This allows the filling to be easily visible and gives the dish a more elegant appearance.
To add a pop of color to the plate, I like to sprinkle some fresh herbs, such as parsley or cilantro, on top of the stuffed peppers. This not only adds visual appeal but also enhances the flavor of the dish.
Another plating tip is to drizzle some olive oil or balsamic glaze over the top of the stuffed peppers. This adds a glossy finish and a touch of acidity that complements the flavors of the dish.
Accompaniments
These stuffed peppers can be served as a main or side dish. As a main dish, I recommend pairing it with a simple salad or some roasted vegetables. This balances out the meal and adds some variety to the plate.
If serving as a side dish, the stuffed peppers pair well with grilled chicken or fish. The smoky flavors of the grilled protein complement the earthy flavors of the freekeh and the sweetness of the peppers.
Storage and Reheating Tips
It’s important to keep the stuffed peppers in an airtight container in the refrigerator. This will help to preserve their freshness and prevent any bacterial growth. I like to store my freekeh stuffed peppers for up to 3 days in the fridge, but you can store them for up to 5 days if you want to stretch them a bit further.
When it’s time to reheat your stuffed peppers, remove them from the container and place them on a microwave-safe plate. Next, cover them with a damp paper towel to prevent them from drying out. Then, microwave them on high for 1-2 minutes, or until they’re heated through.
If you’re reheating a large batch of them, consider using an oven instead. Preheat your oven to 350°F, and place the stuffed peppers on a baking sheet. Cover them with aluminum foil and then bake them for 10-15 minutes or until heated enough.
Nutritional Information
Calories – 360
Total Fat – 19.0 g
Sat. Fat – 7.0 g
Cholest. – 35.0 mg
Sodium – 840 mg
Total Carb. – 41.0 g
Protein – 13.0 g
Fiber – 8.0 g
Conclusion
I hope you enjoyed learning about stuffed peppers with freekeh as much as I enjoyed writing about it. I had a great time experimenting with this recipe and discovering the unique flavors and textures that freekeh brings to the dish.
One of the things I love most about it is how adaptable it is. You can easily switch up the vegetables, spices, and grains to create a variety of different flavors and textures. Plus, it’s a great way to use up any leftover ingredients you have in your fridge.
Overall, I highly recommend giving stuffed peppers with freekeh a try. Whether you’re a seasoned cook or just starting, this recipe is sure to impress. So grab some peppers, freekeh, and your favorite veggies, and get cooking!
One more thing, these freekeh stuffed peppers can be a great side dish for beef kofta with tzatziki.
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