Mediterranean Stuffed Red Peppers with Freekeh
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.
Preheat the oven to 190C/375F/GM5.
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.
Toast the pine nuts:
Toast the pine nuts in a dry pan until brown.
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.
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.
Serve with a fresh green salad.