Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cup vegetable broth
  • 1/2 cup cracked freekeh
  • 1 tablespoon extra virgin olive oil
  • 1 cup diced red onion
  • 2 cups diced zucchini
  • 2 tablespoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped Kalamata olives
  • 1 cup quartered cherry or grape tomatoes
  • 1/4 cup toasted pine nuts
  • 4 ounces crumbled feta cheese
  • 4 medium bell peppers (red, yellow, or orange)

Instruction

  • Preheat your oven to 350 degrees Fahrenheit.
  • Bring 1 1/4 cups vegetable broth to a boil in medium saucepan, then add the cracked freekeh, cover the pot, and set the heat to medium-low. Simmer until the liquid is absorbed and the freekeh is tender (about 20 minutes). Remove from heat and let stand, covered, for 5 minutes.
  • Meanwhile, heat 1 tablespoon of extra virgin olive oil over medium-high heat in a saute pan. Once the oil is hot, add the onion and zucchini to the pan. Saute for 3-5 minutes, until the vegetables are tender-crisp. Add the garlic, oregano, salt, and pepper and continue to cook for another 60 seconds. Remove from heat and transfer to a large bowl.
  • Once the freekeh is cooked, drain off any excess liquid and add the grains to the onion-zucchini mixture. Add the olives, tomatoes, pine nuts, and feta to the bowl. Toss well.
  • Slice the bell peppers in half vertically, remove the seeds and membranes, then rub the outside of each pepper with a bit of olive oil. Arrange a baking rack on top of a rimmed baking sheet. Place the oiled peppers open-side-up on the baking rack.
  • Generously stuff each pepper with the freekeh mixture. Cover the entire pan with foil, then bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, uncovered. Serve warm.