Friday is stuffed with Freekeh!
It is Friday which means we will be providing you with another protein booster to withstand the weekend parties. These Freekeh Peppers can be enjoyed by vegetarians and vegans and provide a warm feeling of home for all who indulge in this oven-baked classic!
To make this recipe you will need:
2 yellow peppers, halved
200 g of Freekeh
100 g of minced soy
1 tomato, chopped
2 teaspoons of tomato paste
500 ml vegetable stock
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon sugar
1 tablespoon vinegar
1 bouquet of parsley, finely chopped
Preheat the oven to 200 degrees and place the halved peppers on a baking tray.
Bring vegetable stock to a boil. Add tomato paste and bring the sauce to a simmer. Add the salt, pepper, sugar and vinegar to your tomato sauce and taste. Meanwhile wash the freekeh well in fresh water.
Take the tomato sauce and pour half of it in the baking tray with the fresh peppers. With the other half of the sauce mix in the minced soy, freekeh, chopped parsley and tomatoes. Now it is time to fill the peppers with the mix.
Now you will need to cover your baking tray. If you do not have one with a lid like we have here in this picture, you can simply cover it tight with foil. You will need the steam to cook the freekeh. Bake for 40 minutes and try with a spoon a bit of the freekeh to see if it has cooked through. If it needs more time return to the oven for 5-10 minutes.
Serve the deliciously stuffed peppers with some of the warm sauce surrounding the peppers. Enjoy with tabbouleh salad or yoghurt.
If you want to get more ideas on how to use freekeh read up on new inspiration and recipes on our Conflictfood Blog! New recipes will be posted regularely.
This is where it all happens. So let us plant the seed of peace together!
The team from Conflictfood wishes you Guten Appetit!