Makes: 6 servings
1-8 ounce package cracked Freekeh (1 cup dry or about 2 cups cooked0
- 2 ½ cups vegetable broth
- 4-6 sweet peppers, sliced in half and seeds removed
- 1 15 ounce can aduki beans or pinto beans
- 1 12-ounce jar of your favorite salsa
- 2 tablespoons tomato paste or ketchup
- 6-8 cloves of garlic, chopped
- 1 small onion, diced
- 2 limes, juiced
- ½ bunch of fresh cilantro
- 1 ½ cups corn, fresh or frozen, thawed
- 2 cups grape tomatoes, sliced in half
- Salt and fresh cracked pepper to taste
- 2 teaspoons chipotle powder
- 1 avocado, diced
Topping option: shredded cheese
1. Preheat oven to 350oF.
2. Add about 2 inches of water to a large pot and bring to a boil. Reduce heat to low and add in the sweet peppers. Cover and cook for about 4-5 minutes until they are slightly soft. Remove peppers from pot and set aside to cool.
3. Pour 2 ½ cups broth and the Freekeh into a sauce pan and bring to a boil for about a minute. Reduce heat to medium. Stir in tomato paste, onion, chipotle powder and garlic. Cover and simmer for about 25 minutes until the Freekeh is tender. In a large bowl, combine Freekeh with remaining ingredients except the steamed peppers, stir and set aside.
4. Place the peppers in a 9x12-inch casserole dish. With a large spoon, carefully fill the peppers with Freekeh mixture. The contents can come up above the edge of the pepper. Pour about ¼ inch of water in the dish and place in preheated oven. Cook for about 30 minutes.
5. Optional: if you are topping peppers with grated cheese, add cheese after the peppers have been in the oven for about 20 minutes. Sprinkle cheese on and cook for another 10 minutes.