Stuffed Bell Peppers with Freekeh (فلفل محشو بالفريكة)
This Palestinian dish is a delicious and nutritious way to enjoy bell peppers. The combination of freekeh, a roasted green wheat, with the flavors of the stuffed peppers creates a satisfying meal.
Ingredients
- 4 large bell peppers
- 1 cup freekeh, cooked
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1/4 cup pine nuts
- 1/4 cup raisins
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, mix the cooked freekeh, onion, tomatoes, pine nuts, raisins, olive oil, cumin, paprika, salt, and pepper.
- Stuff the bell peppers with the freekeh mixture and place them in a baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 6g
Supplies
Baking dish Foil
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the stuffed bell peppers with a side of yogurt or a fresh salad.
Tips & tricks
For a smokier flavor, you can use smoked paprika in the filling.
Cost
$10