Freekeh and Leek Stuffed Peppers with Onion Oil
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Cooking tools:
- Oven
- Stove
- Saucepan
- Skillet
- Pot
- Baking dish
- Baking sheet
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Spatula
- Whisk
- Colander
- Fine-mesh sieve
- Aluminum foil
- Kitchen towel
Ingredients
- 1 Tbsp + 1/4 cup grapeseed oil or sunflower oil (divided)
- 1 white and light green parts, chopped
- 1/4 tsp salt (plus extra)
- 3 garlic cloves (minced)
- 2/3 cup freekeh
- 1 cup cooked or canned (drained and rinsed) chickpeas
- 1 medium carrot (shredded)
- 1/3 cup sliced dried apricots
- 1/4 cup chopped pistachios
- 2 green onions, green and white parts (sliced)
- 4 red bell peppers
- 1 cup plain Greek yogurt (dairy free if desired)
- 1 Tbsp fresh lemon juice
- 2 tsp za'atar spice mixture
- 1/4 tsp cayenne
- 1/4 cup chopped fresh parsley
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