Freekeh-Stuffed Peppers

Servings: Makes: 4 servings

Nutritional Information:

Per 100g 

Calories 97 Fat 4.8g Saturates 0.7g Sugars 3.4g Salt 0.88g Protein 2.1g


Ingredients

Method

1

Preheat the oven to 190°C fan 210°C (Gas Mark 6, 415°F). Place the cut peppers in a deep baking tray.

2

Mix the remaining vegetables with the freekeh in a large bowl and add half the passata. Season with half the salt and the pepper and stir through the olive oil and herbs. Use a spoon to fill the pepper halves with the mixture.

3

Pour the rest of the passata around the peppers in the tray, adding about 360ml (12¼fl oz) water and season with the remaining salt. Cover the tray tightly with foil – this will create steam inside to cook the freekeh. Bake for about 35 minutes until the freekeh is cooked. Use a small teaspoon to try a bit of freekeh; if it needs more time, return the tray to the oven for another 5-10 minutes.

4

Serve with some of the warm tomato passata from the baking tray.

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