Mediterranean Stuffed Red Peppers with Freekeh

Mediterranean Stuffed Red Peppers with Freekeh

by: Ruth Nieman

Serves: 8 

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Ingredients

4 x large red peppers, halved & deseeded 

extra virgin olive oil 

150 g freekeh, soaked, rinsed & drained 

300mls boiling water 

2 bay leaves 

3 x banana shallots, roughly chopped 

2 x fat garlic cloves, crushed 

a large handful of oregano, flat leaf parsley & mint leaves, all finely chopped 

15 black olives, pitted & chopped 

3 tablespoons capers, rinses & chopped 

2 lemons, zested & juiced 

1 teaspoon dried mint 

200g feta, crumbled 

100g pinenuts, toasted 

salt & pepper 

Directions

Cook the freekeh:

• Place the freekeh in a bowl of cold water & leave to stand for 5 minutes.

• Drain & rinse well to remove the chaff.

• Place in a medium saucepan, cover the freekeh with boiling water.

• Add some salt & bay leaves, bring to the boil.

• Turn down & simmer for 15-20 minutes without a lid, until all the water has been absorbed and the grains have softened, but still retain a bite.

• Turn off the heat & place a tight-fitting lid on the saucepan.

• Leave to steam for a further 15 minutes, then place in a bowl to cool slightly.

1. Preheat the oven to 190C/375F/GM5.

2. Prepare the peppers:

   • Place the pepper halves on a roasting tray, cut side down.

   • Season with salt & pepper.

   • Drizzle liberally with olive oil & place in the oven for 15-20 minutes, or until the flesh is tender & the edges are just beginning to char.

   • Remove from the oven & set aside to cool.

3. Toast the pine nuts:

   • Toast the pine nuts in a dry pan until brown.

4. Prepare the filling:

   • Place 2-3 tablespoons of olive oil in a frying pan.

   • Add the shallots & crushed garlic, cook over a low heat until soft.

   • Add the chopped herbs, dried mint, lemon zest & juice, olives, & capers.

   • Season well with salt & pepper, cook for a further 2-3 minutes on gentle heat until combined.

   • Remove from heat, then add 150g feta & 75g of the pine nuts.

   • Mix well, then add the cooked freekeh & mix well to combine all the flavors of the filling.

5. Fill the peppers:

   • Turn the cooked peppers over on the baking tray & fill generously with the freekeh filling.

   • Top each one with a little extra feta, a few more pine nuts, & fresh oregano leaves.

   • Place back in the oven for 15 minutes until cooked through.

6. Serve with a fresh green salad.

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