Stuffed Bell Peppers with Freekeh and Herbs
Roasted bell peppers filled with nutty freekeh, fresh parsley and dill, garlic, cumin, and lemon. Bright, herb-forward, and satisfying — a fresh vegetarian main that's even better the next day.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Main Course
Cuisine Mediterranean
- 2 large bell peppers halved and seeds removed
- 1 Tbsp olive oil
- 1/2 onion finely chopped
- 2 garlic cloves minced
- 1 1/2 cups cooked freekeh or substitute farro or brown rice
- 1/2 cup chopped parsley
- 2 Tbsp chopped dill or mint or both
- 1/4 tsp ground cumin
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: crumbled feta or toasted pine nuts for topping
Prepare the Peppers
Preheat the oven to 375°F. Place the halved peppers in a baking dish, cut side up.
Drizzle lightly with olive oil and roast 10-12 minutes while you prepare the filling.
Make the Filling
In a skillet, heat the olive oil and sauté the onion 4-5 minutes, until softened.
Add the 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 the filling into the pre-roasted pepper halves, packing gently but generously.
Return to the oven and bake 20-25 minutes, until the peppers are tender and the tops lightly golden.
Sprinkle with feta or pine nuts if using, and serve warm or at room temperature.0