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Freekeh and Lentil Stuffed peppers - Tasty main dish to satisfy your vegan, vegetarian guests as well as your meat eating ones.

Freekeh & Lentil Stuffed Peppers & A Giveaway


  • 3/4 cup raw Whole Grain Freekeh from Freekehlicious
  • 3/4 cup raw green french lentils
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/8 tsp ground black pepper
  • 1 cup shredded zucchini
  • 1/2 cup fresh chopped parsley
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp turmeric (or to taste)
  • 1/4 tsp cumin (or to taste)
  • 4 large red bell peppers


  1. Preheat oven to 400F
  2. In a medium size sauce pan bring 4 cups of water to a boil. Add 1 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin and 1/8 teaspoon of ground black pepper. Add freekeh and lentils, bring to a boil, cover and simmer for 30 minutes
  3. In the meantime cut off the top of the peppers (do not discard) and remove seeds and membranes
  4. Remove freekeh and lentils from heat and drain any excess water.
  5. In a large bowl, combine 1 cup of freekeh mixture, zucchini, parsley, olive oil and remaining salt, turmeric and cumin and mix well
  6. Fill peppers 3/4 of the way. Place tops on top. Transfer stuffed peppers to a baking dish and bake at 400F for 40 minutes.
  7. Drizzle with pomegranate reduction right before serving.


You will have extra cooked freekeh and lentils. You can use it as a side dish, add it to a salad, or use it here instead of wheat berries

  • Prep Time: 10 mins
  • Cook Time: 1 hour 10 mins
  • Category: Main
  • Cuisine: Kosher / Vegan

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