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Vegetarian Stuffed Peppers

Vegetarian Stuffed Pepper Recipe
Serving Size: 6 Prep Time: 25 Cook Time: 75 Cooking Temp: 350°
Ingredients:

1 8-ounce package cracked freekeh (approx 1 cup)

2 1/2 cups water or vegetable broth

4-6 sweet peppers, sliced in half and seeds removed

1 15-ounce can Aduki beans, or pinto beans

1 12-ounce jar of your favorite salsa

2 tbsp tomato paste

6-8 cloves of garlic, chopped

1 small onion, diced

2 limes, juiced

1/2 bunch of fresh cilantro

1 1/2 cups corn, fresh or frozen, thawed

2 cups grape tomatoes, sliced in half

Salt and fresh cracked pepper to taste

Directions:
  1. To prepare the peppers add about 2 inches of water to a large pot and bring to a boil. Reduce heat to low and add in the sweet peppers. Cover and cook for about 4-5 minutes until they’re slightly soft. Remove peppers from pot and set aside to cool.
  2. To prepare the stuffing pour 2 1/2 cups water and the freekeh in a saucepan and bring to a boil for about a minute. Reduce heat to medium. Stir in tomato paste, onion and garlic. Cover and simmer for about 25 minutes until the freekeh is tender. In a large bowl, add freekeh and all ingredients except the steamed peppers, stir and set aside.
  3. To stuff the peppers place the peppers in a 9 x 12 casserole dish. With a large spoon, carefully fill the peppers. The contents can come up above the edge of the pepper.
  4. Pour about 1/4 inch of water in the dish and place in preheated oven. Cook for about 30 minutes. For added flavor, sprinkle grated low-fat pepper jack cheese on top of the peppers after 20 minutes and continue to cook 10 minutes more.
  5. Let cool slightly and enjoy.
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