How to Make Mediterranean Stuffed Bell Peppers
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remember when I told you all about my secret love for bulgur? I’ve been pretty obsessed with it since I used it in my Vegetarian Enchilada Casserole, and it made me curious about cooking with other ancient grains. I love using ancient grains instead of meat to bulk up a recipe. After you eat these peppers, you’ll feel perfectly satisfied without getting that horrible over-stuffed-what-did-I-just-eat!? feeling. Step #2: Bring 1 ¼ cups of vegetable broth to a boil in a medium saucepan. Add the cracked freekeh, cover the pot, and reduce the heat to medium-low. Simmer until the liquid is absorbed and the freekeh is tender (about 20 minutes). Remove from heat and let stand, covered, for 5 minutes. Step #3: Meanwhile, heat 1 tablespoon of extra virgin olive oil over medium-high heat in a sauté pan. Once the oil is hot, add the onion and zucchini to the pan. Sauté for 3-5 minutes until the vegetables are tender-crisp. Add the garlic, oregano, salt, and pepper, and continue to cook for another 60 seconds. Remove from heat and transfer to a large bowl. Step #4: Once the freekeh is cooked, drain off any excess liquid and add the grains to the onion-zucchini mixture. Add the olives, tomatoes, pine nuts, and feta to the bowl. Toss well to combine. Step #5: Slice the bell peppers in half vertically, remove the seeds and membranes, then rub the outside of each pepper with a bit of olive oil. Arrange a baking rack on top of a rimmed baking sheet. Place the oiled peppers open-side-up on the baking rack. Step #6: Generously stuff each pepper with the freekeh mixture. Cover the entire pan with foil, then bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, uncovered. Serve warm. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350°F (175°C) oven for 15-20 minutes or microwave until heated through.
