Freekeh stuffed peppers
A recipe for freekeh stuffed peppers from 'Palestine on a Plate'. Simple to make and served with a generous dollop of thick Greek yogurt on the side
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Cooking tools:
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Aluminum foil
- Oven
- Kitchen scale
- Measuring cup
- Saucepan
- Stove
Ingredients
- 2 red peppers, halved lengthways and deseeded
- 1 small courgette, chopped
- 1 spring onion, diced
- ½ onion, diced
- 2 small tomatoes, diced
- 100g freekeh
- 500ml tomato passata
- 2 tsp sea salt
- 1 tsp black pepper
- 50ml olive oil
- a bunch of fresh flat-leaf parsley, chopped
- a small bunch of fresh chives
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