Get your freekeh on with these stuffed peppers that are jammed packed with everything you need to get you through your work week.
What is freekeh you ask? It is an ancient wheat grain that has been used in Middle Eastern Cuisine for centuries. It’s earthy and nutty taste pairs well with both sweet and savoury dishes and has loads of nutritional benefits including tons of fibre and protein!
Prep Time – 20 minutes
Cook Time – 30 minutes
Servings – 6
- 6 Sweet Peppers
- 1 ½ cups of Freekeh
- 2 lbs of Lean Ground Turkey
- 1 cup of Fresh Cilantro
- 1 cup sliced Mushrooms
- ½ chopped Onion
- 2-3 cloves of Garlic
- 1 tbsp Non-Fermented Soy Sauce
- 1 tbsp Worcestershire
- 1 tsp Chili Powder
- 2-3 cloves of Garlic
- ¼ cup Goat Feta (if desired)
- Coconut Oil
- Salt and Pepper to taste
- Put 3 cups of water and the freekeh in a large pot and boil. Once boiling, bring down to a simmer until freekeh has absorbed all of the water.
- In a separate pan, melt coconut oil on medium heat and saute onion and chopped garlic until softened.
- Add in the lean ground turkey until its just cooked through (REMEMBER! They will continue to cook in the oven so don’t overcook the turkey)
- Add in the mushrooms, soy sauce, worcestershire, chili powder, cilantro, salt and pepper to the mixture.
- Once the freekeh has cooked add the turkey into the put and stir all together.
- Take your 6 peppers and slice the top off of each one and clean out the insides.
- Place in a large casserole dish and fill the peppers with the mixture to the top.
- Sprinkle with more cilantro and goat feta if desired.
- Put in the oven for 30 minutes so that the peppers cook fully.
- Let cool and serve on it’s own or on the side of a green salad.
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