Stuffed Bell Peppers with Freekeh and Herbs
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Hearty, herby, and beautifully garden-grown
📜 Introduction: Rooted, Present, and Honest
Stuffed peppers are one of those recipes that feel both rustic and comforting — a little old-fashioned in the best way. This version takes it in a lighter, greener direction, using freekeh (an ancient grain with a smoky flavor), fresh herbs, and whatever tender greens or vegetables your garden is offering.
It’s a recipe that feels grounded and flexible. Something to fill your plate without weighing you down — and a gentle reminder that good food doesn’t have to be complicated to be beautiful.
❤️ Why You’ll Love This Recipe
- A fresh twist on a classic comfort food
- Filled with herbs and grains, not heavy sauce
- Freekeh brings nutty, smoky flavor and texture
- Vegetarian, meal-prep friendly, and easy to scale
- Perfect for garden suppers, light lunches, or make-ahead meals
⏱ Quick Reference Snapshot
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~1 hour
- Servings: 4 halves (2–3 as a main)
- Dietary Info: Vegetarian, dairy-free adaptable
Key Ingredients at a Glance:
- Bell peppers
- Cooked freekeh
- Fresh parsley, dill, or mint
- Garlic + onion
- Lemon + olive oil
🧺 Ingredients
- 2 large bell peppers, halved and seeds removed
- 1 Tbsp olive oil
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1½ cups cooked freekeh (or substitute farro or brown rice)
- ½ cup chopped parsley
- 2 Tbsp chopped dill or mint (or both)
- ¼ tsp ground cumin
- Juice of ½ lemon
- Salt and pepper, to taste
- Optional: crumbled feta or toasted pine nuts for topping
👩🍳 Instructions
Prepare the Peppers:
- Preheat oven to 375°F (190°C). Place halved peppers in a baking dish, cut side up.
- Drizzle lightly with olive oil and roast for 10–12 minutes while you prepare the filling.
Make the Filling:
- In a skillet, heat olive oil and sauté onion for 4–5 minutes until softened.
- Add garlic, cumin, salt, and pepper. Cook 1 minute more.
- Stir in the cooked freekeh, herbs, and lemon juice. Mix well and warm through.
Fill and Bake:
- Spoon filling into pre-roasted pepper halves. Pack gently but generously.
- Return to the oven and bake for 20–25 minutes, until peppers are tender and tops lightly golden.
- Sprinkle with feta or pine nuts if using, and serve warm or room temp.
🌿 Tip: These are even better the next day — the herbs deepen beautifully.
🍽 Serving & Pairing Ideas
- Serve with a simple cucumber yogurt sauce or garden salad
- Pair with crusty bread and lemony greens
- Great warm or cold — ideal for picnics or lunchboxes
- Add grilled chicken or lentils on the side for more protein
🥡 Storage & Make-Ahead Tips
- Store in the fridge for up to 4 days
- Reheat in oven or toaster oven at 350°F until warmed through
- Freeze unbaked, stuffed peppers in foil for later — bake from frozen at 375°F for ~45 minutes
🌱 Final Thoughts & Invitation
This is food with quiet strength — made from what’s in season, filled with herbs and care, and satisfying without being fussy. It’s the kind of dish you’ll come back to again and again, with new garden twists every time.
If you make it, tag @southernsoilandsunshine — I’d love to see your version.
Looking for more hearty garden dinners? Try:
- Greek Zucchini Boats with Orzo and Feta
- Tomato Peach Panzanella with Basil Vinaigrette
- Nutritious Lentil Breakfast Bowl with Avocado
