Freekeh Stuffed Romano Peppers

Smoky and sweet – these stuffed peppers are perfect for mezzes or tapas.


  • 200g of Artisan Grains Greenwheat Freekeh
  • 6-7 chopped sun dried tomatoes
  • A handful of pistachios
  • Some fresh parsley
  • Olive oil, lemon juice
  • Salt, pepper, garlic powder
  • 4-5 green and red romano peppers



  1. Cook the Freekeh, following the instructions on the package – it takes about 15 minutes
  2. When cooked, season with salt, pepper, garlic powder and mix with the sun dried tomatoes, pistachios and freshly chopped parsley – that’s the stuffing done!
  3. Cut the peppers in half, drizzle them with some olive oil and season with salt and black pepper
  4. Roast them in the oven, set to 180 Celsius, for about 15-20 minutes
  5. Take them out and stuff them with Freekeh Mix
  6. Enjoy!