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.
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.
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.
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.
In a large bowl, combine cooked freekeh, roasted veggies, lemon juice, and chopped herbs. Taste and adjust seasoning.
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 hot with a drizzle of lemon-tahini sauce or spoonful of warm tomato sauce.
Garnish with extra herbs and lemon wedges.
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.
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
4 servings