These vibrant bell peppers are oven-roasted and filled with a savory, nutty mixture of freekeh , roasted vegetables , and fresh herbs. Finished with a drizzle of lemon tahini sauce or a spoonful of tomato purée, this dish is vegan , gluten-friendly (if using GF freekeh alternatives) , and a hearty main on its own or with a simple salad.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 35 minsTotal Time 1 hrFor the Stuffed Peppers
4 large bell peppers (red, yellow, or orange), halved and seeds removed
¾ cup uncooked freekeh (or substitute: quinoa, farro, or bulgur)
1 ½ cups vegetable broth or water
1 small red onion, diced
1 zucchini, diced
1 small eggplant, diced
1 carrot, peeled and diced
1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
Salt and pepper to taste
2 tbsp chopped fresh parsley or cilantro
Juice of ½ lemon
Optional Garnish / Sauce
Lemon wedges
Fresh basil or parsley
Tahini-lemon sauce: ¼ cup tahini + 2 tbsp lemon juice + water to thin + salt
Tomato passata or lightly warmed marinara
Suggested Sides
Cucumber and tomato salad with olive oil and mint
Warm pita bread or herbed couscous
Hummus or baba ganoush for a mezze-style spread
Cook the Freekeh
1
Rinse freekeh under cold water.
In a saucepan, combine freekeh with broth or water and a pinch of salt.
Bring to a boil, then reduce to simmer, cover, and cook for 20–25 minutes or until tender and liquid is absorbed.
Fluff with a fork and set aside.
Roast the Veggies
2
Preheat oven to 400°F (200°C) .
Toss zucchini, eggplant, carrot, and red onion with olive oil, garlic, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes , until caramelized and soft. Stir once midway through.
Prep the Bell Peppers
3
While the veggies roast, halve and core the bell peppers.
Lightly drizzle or brush with olive oil and place in a baking dish, cut side up.
Roast in the oven for 10 minutes to soften slightly before stuffing.
Make the Filling
4
In a large bowl, combine cooked freekeh, roasted veggies, lemon juice, and chopped herbs. Taste and adjust seasoning.
Stuff the Peppers
5
Spoon freekeh-vegetable mixture into each pepper half, packing gently.
Return to oven and bake for 15–20 minutes , until peppers are tender and tops are slightly golden.
Serve
6
Serve hot with a drizzle of lemon-tahini sauce or spoonful of warm tomato sauce.
Garnish with extra herbs and lemon wedges.
Tips for Success
7
Use a mix of colorful peppers for presentation and flavor contrast.
Roast extra veggies and freekeh—leftovers are excellent in wraps or bowls.
Make it spicier with a pinch of chili flakes or a spoon of harissa in the mix.
Pairing Suggestions
8
Try with a chilled rosé , dry Riesling , or sparkling water with cucumber and mint
Light finish: grilled peaches , coconut yogurt with berries , or dried fruit and nuts
Ingredients For the Stuffed Peppers
4 large bell peppers (red, yellow, or orange), halved and seeds removed
¾ cup uncooked freekeh (or substitute: quinoa, farro, or bulgur)
1 ½ cups vegetable broth or water
1 small red onion, diced
1 zucchini, diced
1 small eggplant, diced
1 carrot, peeled and diced
1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
Salt and pepper to taste
2 tbsp chopped fresh parsley or cilantro
Juice of ½ lemon
Optional Garnish / Sauce
Lemon wedges
Fresh basil or parsley
Tahini-lemon sauce: ¼ cup tahini + 2 tbsp lemon juice + water to thin + salt
Tomato passata or lightly warmed marinara
Suggested Sides
Cucumber and tomato salad with olive oil and mint
Warm pita bread or herbed couscous
Hummus or baba ganoush for a mezze-style spread
Directions Cook the Freekeh
1
Rinse freekeh under cold water.
In a saucepan, combine freekeh with broth or water and a pinch of salt.
Bring to a boil, then reduce to simmer, cover, and cook for 20–25 minutes or until tender and liquid is absorbed.
Fluff with a fork and set aside.
Roast the Veggies
2
Preheat oven to 400°F (200°C) .
Toss zucchini, eggplant, carrot, and red onion with olive oil, garlic, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes , until caramelized and soft. Stir once midway through.
Prep the Bell Peppers
3
While the veggies roast, halve and core the bell peppers.
Lightly drizzle or brush with olive oil and place in a baking dish, cut side up.
Roast in the oven for 10 minutes to soften slightly before stuffing.
Make the Filling
4
In a large bowl, combine cooked freekeh, roasted veggies, lemon juice, and chopped herbs. Taste and adjust seasoning.
Stuff the Peppers
5
Spoon freekeh-vegetable mixture into each pepper half, packing gently.
Return to oven and bake for 15–20 minutes , until peppers are tender and tops are slightly golden.
Serve
6
Serve hot with a drizzle of lemon-tahini sauce or spoonful of warm tomato sauce.
Garnish with extra herbs and lemon wedges.
Tips for Success
7
Use a mix of colorful peppers for presentation and flavor contrast.
Roast extra veggies and freekeh—leftovers are excellent in wraps or bowls.
Make it spicier with a pinch of chili flakes or a spoon of harissa in the mix.
Pairing Suggestions
8
Try with a chilled rosé , dry Riesling , or sparkling water with cucumber and mint
Light finish: grilled peaches , coconut yogurt with berries , or dried fruit and nuts
Stuffed Bell Peppers with Freekeh & Roasted Veggies
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