Freekeh-stuffed peppers

Freekeh-stuffed peppers

Cairo Kitchen
Jonathan Gregson

For this recipe, red and yellow peppers are stuffed with a seasoned freekeh mixture and put back in the oven. The presentation of this dish is beautiful and it can be served either at room temperature or hot as a kind of ‘mahshi’.

For the filling


Quantity Ingredient
500g freekeh
1 garlic clove, crushed
1 red onion, chopped
2 tablespoons olive oil
100g sun-dried tomatoes, chopped
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 litre vegetable stock
80g slivered almonds
2 tablespoons fresh coriander, chopped
freshly ground black pepper

For the peppers

Quantity Ingredient
8 large yellow and red peppers
4 tablespoons olive oil
1 onion, sliced
1 tomato, sliced
freshly ground black pepper

For the dressing

Quantity Ingredient
2 teaspoons buttermilk
50ml natural yogurt
2 teaspoons olive oil
1 lemon, juiced
1 tablespoon fresh mint, shredded


  1. Soak the freekeh in water for 1 to 2 hours.
  2. In a pot, sauté the garlic and onion in the oil over a medium heat until softened, but not browned. Add the sun-dried tomatoes and drained freekeh and stir to combine well. Add salt, to taste, and the allspice, cinnamon and stock, stirring constantly. Reduce the heat to a simmer, cover the pot, and cook for 35 to 40 minutes until the grains are tender.
  3. Toast the almonds by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown, then finely chop.
  4. Remove the filling from the heat and stir in the coriander and chopped almonds.
  5. Preheat the oven to 180°C.
  6. Carefully cut the top off each pepper and set aside, then remove the seeds and core of the peppers. Brush inside and out with half the olive oil and season with salt and pepper.
  7. Spread the onion rings and sliced tomato over a baking tray and drizzle with the remaining olive oil. Stand the peppers in the tray and stuff each pepper full with the freekeh mixture. Set the pepper tops on the filled peppers and pour a little water over the onion and tomato. Place in the oven and cook for 30 minutes or until the peppers are tender.
  8. To make the dressing, combine the buttermilk with the yogurt and add the oil, lemon juice and then the shredded mint and combine well.
  9. To serve, cover each plate with the yogurt dressing and carefully place a filled pepper on top. Serve hot or at room temperature.
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