Freekeh and Lentil Stuffed Peppers with Black Beans

Freekeh and Lentil Stuffed Peppers with Black Beans

Nutty cracked freekeh and earthy lentils fill tender bell peppers for a hearty, spice-warmed meal.

Total 1 hr 15 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

These stuffed peppers combine chewy freekeh, soft lentils, and black beans with cumin and smoked paprika, then finish bubbling under melted cheese. The grain filling is cooked separately before stuffing, so each pepper holds its shape and bakes up tender without turning mushy. Serve as a filling vegetarian main for weeknight dinners or meal prep.

Ingredients

  • 4 large bell peppers, tops cut off and seeded
  • 3/4 cup cracked freekeh, rinsed
  • 1/2 cup dried brown lentils, rinsed
  • 2 1/2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small zucchini, diced
  • 1 can black beans, drained and rinsed (15 ounces)
  • 1 can diced tomatoes, drained (14.5 ounces)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

  2. Bring the vegetable broth to a boil in a 6-quart saucepan. Add the freekeh and lentils, reduce heat to low, cover, and simmer until tender and most of the liquid is absorbed.

  3. While the grains cook, heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened.

  4. Add the garlic and zucchini to the skillet and cook, stirring, until the zucchini softens.

  5. Stir in the black beans, diced tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper. Simmer the mixture until slightly thickened.

  6. Fold the cooked freekeh and lentils into the bean mixture, stirring until evenly combined.

  7. Arrange the bell peppers upright in the prepared baking dish. Spoon the filling into each pepper, packing gently and mounding any extra on top.

  8. Pour 1/2 cup water into the bottom of the baking dish, cover tightly with foil, and bake until the peppers are tender.

  9. Remove the foil, sprinkle the shredded cheese evenly over the peppers, and bake uncovered until the cheese is melted and bubbling.

  10. Let the peppers rest for 5 minutes, then top with chopped cilantro and serve with lime wedges.

Rate this recipe

★ 4.8 (1)

Comments

    Log in to comment.

    Freekeh and Lentil Stuffed Peppers with Black Beans

    These stuffed peppers combine chewy freekeh, soft lentils, and black beans with cumin and smoked paprika, then finish bubbling under melted cheese. The grain filling is cooked separately before stuffing, so each pepper holds its shape and bakes up tender without turning mushy. Serve as a filling vegetarian main for weeknight dinners or meal prep.

    1 hr 15 min 4 servings 420 cal

    Ingredients

    • 4 large bell peppers, tops cut off and seeded
    • 3/4 cup cracked freekeh, rinsed
    • 1/2 cup dried brown lentils, rinsed
    • 2 1/2 cups vegetable broth
    • 1 tablespoon olive oil
    • 1 small yellow onion, diced
    • 3 cloves garlic, minced
    • 1 small zucchini, diced
    • 1 can black beans, drained and rinsed (15 ounces)
    • 1 can diced tomatoes, drained (14.5 ounces)
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon chili powder
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 cup shredded Monterey Jack cheese
    • 2 tablespoons chopped fresh cilantro
    • 1 lime, cut into wedges

    Method

    1. 1

      Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

    2. 2

      Bring the vegetable broth to a boil in a 6-quart saucepan. Add the freekeh and lentils, reduce heat to low, cover, and simmer until tender and most of the liquid is absorbed.

    3. 3

      While the grains cook, heat the olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened.

    4. 4

      Add the garlic and zucchini to the skillet and cook, stirring, until the zucchini softens.

    5. 5

      Stir in the black beans, diced tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper. Simmer the mixture until slightly thickened.

    6. 6

      Fold the cooked freekeh and lentils into the bean mixture, stirring until evenly combined.

    7. 7

      Arrange the bell peppers upright in the prepared baking dish. Spoon the filling into each pepper, packing gently and mounding any extra on top.

    8. 8

      Pour 1/2 cup water into the bottom of the baking dish, cover tightly with foil, and bake until the peppers are tender.

    9. 9

      Remove the foil, sprinkle the shredded cheese evenly over the peppers, and bake uncovered until the cheese is melted and bubbling.

    10. 10

      Let the peppers rest for 5 minutes, then top with chopped cilantro and serve with lime wedges.