Stuffed Bell Peppers

Stuffed Bell Pepper

  • Servings: 3
  • Difficulty: medium
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  • 3 medium – large bell peppers (color of choice)
  • 1/2 pound hot sausage
  • 1/2 large onion
  • 3 garlic cloves
  • 1 cup cooked freekeh (I used Rosemary Sage flavor from Freekeh Foods)
  • 2 cups uncooked spinach leaves
  • pink himalayan salt and pepper to taste


  1. Rinse bell peppers and cut off tops about 1/2 inch down.
  2. Discard all seeds and insides of peppers, rinse tops and leave to the side.
  3. In a small pot, bring 1/2 cup freekeh and 1 cup chicken broth to a boil.
  4. Once boiling, turn down heat to a simmer and simmer for 10 minutes or until all water is absorbed.
  5. In a pan, heat olive oil for onion and garlic.
  6. Add in minced onion and garlic to pan and cook until onion is translucent.
  7. Cut sausage into small chunks and add into pan; cooking through completely.
  8. Preheat oven to 350 degrees.
  9. Once sausage is almost completely cooked, add in spinach and sauté.
  10. Once all parts are cooked, combine freekeh and sausage mixture in a small bowl.
  11. Stuff peppers to the top and place on a greased cooking sheet.
  12. Bake for 20 minutes.
  13. Add pepper tops back onto peppers and cook for another 5-10 minutes or until peppers are softened.

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