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Fire Roasted Stuffed Peppers Ala Shuk

Holidays are over. Back to mining the Shuk for the best produce. Couldn't decide between two very different fillings. Went for both.



BT's Fire Roasted Stuffed Peppers Ala Shuk


Ingredients:

3-4 cubanelle peppers - seeded (can use bell peppers)

2 tablespoon fruity olive oil

1/4 cup (~55 ml) warm water


Filling for Yellow Pepper:

1 small globe eggplant or 3 asian eggplant

1 or 2 jalapeño (dependent on heat desired)

2 large cloves garlic

juice of 1/2 lemon

1 small bunch cilantro

1 tablespoon chopped fresh za'atar (hyssop)

1/2 teaspoon kosher salt


Filling for Red Pepper:

1/2 cup (125 grams) freekeh (raw green wheat)

1 teaspoon silan (date honey)

2 tablespoons pine nuts

juice of 1/2 lemon

1 tablespoon za'resh (barberries - can use currants or any other dried fruit)

10 sprigs fresh mint

1/2 teaspoon kosher salt


Directions:

Place eggplant and peppers and jalapeño directly over high flame on grill or gas range

When skins are charred black remove from flame and place in a plastic bag for 10 minutes

While vegetables rest, add freekeh to boiling water and cook 8 minutes

Slip skins off of eggplant and peppers and chili

Add 1 tablespoon olive oil to bottom of baking dish

Slice peppers lengthwise and place skin side down on oil

Fine chop eggplant, jalapeño, cilantro and za'atar

Mix together

Add salt and lemon juice

Fill yellow peppers

Rinse cooked freekeh well

Combine freekeh with silan, pine nuts, mint, lemon juice and salt

Fill red peppers

Top peppers with za'resh

Heat oven to 350 F. (175 C.)

Pour warm water around peppers

Drizzle olive oil over the peppers

Roast for 15 minutes in oven


Serve with tahina and s'gug, labne or Greek yogurt


Enjoy! !בתיאבון



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