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- 3 green bell peppers
- 1 cup water or broth
- 1/2 cup freekeh
- 1 pound ground beef
- 1/2 cup each chopped mushrooms, onion and celery
- 2 cloves garlic, minced
- 2 roma tomatoes, diced
- 1 tablespoon tomato powder (Bulk Foods) or 2 tablespoons tomato paste
- 1 tablespoon Italian herbs
- 1 1/2 teaspoons kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups grated cheese, such as fontina, Jack, mozzarella, Swiss or cheddar
Preheat oven to 350°F. Cut peppers in half lengthwise. Remove stem and seeds, wrap in foil and bake 15 minutes. Bring water or broth to a boil in a small saucepan. Add freekeh, stir, reduce to simmer and cover. Cook 20 minutes. Remove from heat and let sit 10 minutes. Brown beef in a skillet over medium heat, breaking it up as it cooks. Remove from pan leaving 1 tablespoon fat behind. Add mushrooms, onions and celery. Cook vegetables for about 5 minutes or until just tender. Add garlic, tomatoes, tomato powder, Italian herbs, salt and pepper. Cook for another 5 minutes or until tomatoes start to release their juice. Remove from heat; add the beef and freekeh. Stir to combine, and adjust seasonings. Stir in 1 cup of cheese. Divide mixture between peppers, top with remaining cheese and return to the oven for 15-20 minutes or until heated through and cheese is melted.
For a twist, substitute Italian sausage, ground, turkey, chicken or lamb. Or double the freekeh and vegetables and make it vegetarian.
Recipe from Central Market Poulsbo - Culinary Resource Center
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