Freekeh Filling

By catgirl

Use this to stuff roasted peppers, bell peppers or cabbage leaves, or eat as a side dish.

Ingredients

• 1 cup uncooked freekeh
• 1 can no-salt peas, drained
• 1 About 1 cup sun-dried tomatoes
• 1 large sweet onion, chopped
• 1 package baby portobello mushrooms, chopped
• 3-4 cloves roasted garlic, chopped
• fresh ground black pepper
• 2 small containers crumbled goat cheese
• 12-15 large roasted whole red and yellow peppers
• Avocado or olive oil
• Substitute with halved bell peppers or blanched cabbage leaves

Preparation

Step 1

Cook freekeh according to package directions and cool.

Heat avocado or olive oil in large pot. Add onions and cook for about 5 minutes. Add garlic and cook and addition minute. Add a small amount of sugar and carmelize onion and garlic. Reduce heat and add mushrooms and cook for about 5 minutes. Reduce heat to low and add sun-dried tomatoes and heat for a few minutes. Remove from heat and let mixture cool thoroughly. Stir in peas and goat cheese. Reserve about 1 cup of mixture to cover peppers.

Stuff peppers and cover peppers with reserved mixture. Place in greased 9 x 13 baking dish. Bake at 350 degrees for about 30 minutes. Cover dish with aluminum foil and increase temperature to 425 degrees. Bake until hot and cheese begins to melt.