Freekeh and Leek Stuffed Peppers with Onion Oil
Servings
4
Servings
4
Ingredients
  • 1Tbsp + 1/4 cup grapeseed oil or sunflower oildivided
  • 1 white and light green parts, chopped
  • 1/4tsp saltplus extra
  • 3 garlic clovesminced
  • 2/3cup freekeh
  • 1cup cooked or canned (drained and rinsed) chickpeas
  • 1medium carrotshredded
  • 1/3cup sliced dried apricots
  • 1/4cup chopped pistachios
  • 2 green onions, green and white partssliced
  • 4 red bell peppers
  • 1cup plain Greek yogurtdairy free if desired
  • 1Tbsp fresh lemon juice
  • 2tsp za’atar spice mixture
  • 1/4tsp cayenne
  • 1/4cup chopped fresh parsley
Instructions
  1. In medium saucepan, warm 1 Tbsp oil over medium heat. Add leek and 1/4 tsp salt; cook until leek has softened, about 5 minutes. Add garlic; cook for 1 minute. Remove from heat.
  2. In small saucepan, place 1 1/2 cups water and freekeh. Bring to a boil, reduce heat to medium-low, and simmer, covered, until freekeh is tender and water has been absorbed, about 16 minutes. Set aside, covered, for 5 minutes, and then fluff with fork. Stir in chickpeas, carrot, apricots, and pistachios.
  3. Meanwhile, in another small saucepan, heat 1/4 cup oil over medium-high heat until hot. Add green onions and let sizzle just until green parts darken slightly, about 1 minute. Transfer green onion and oil mixture to blender and let cool. Puree with 2 Tbsp water and a couple pinches of salt until as smooth as possible.
  4. Halve each bell pepper lengthwise, from stem to base, removing white veins and seeds. Place peppers on microwave-safe dish, cut-side up, cover with paper towel, and microwave on High for 5 minutes, or until tender. (Alternatively, preheat oven to 400 F, place peppers on parchment-lined baking sheet, and bake until they soften, about 25 minutes.)
  5. Stir together yogurt, lemon juice, za’atar, and cayenne.
  6. Stuff bell pepper halves with freekeh mixture and top with dollops of yogurt sauce.
  7. Drizzle on onion oil and garnish with parsley.
Recipe Notes

Per serving: 444 calories; 15 g protein; 22 g total fat (2 g sat. fat); 49 g total carbohydrates (16 g sugars, 12 g fiber); 202 mg sodium