Freekeh_Stuffed Peppers.jpg

Freekeh-Stuffed Peppers

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.