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Where nature enhances taste

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Where nature
enhances taste

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Sunshine Apricot & Aleppo Freekeh Stuffed Peppers with Whipped Feta and Pistachio Crunch

‘The sweet peppers, creamy feta and gentle chilli were absolutely incredible.’

There is something about roasted peppers that captures summer perfectly. As they soften in the oven, their sweetness deepens, creating the ideal home for smoky freekeh, bursts of dried apricot and the gentle warmth of Aleppo chilli. Finished with creamy whipped feta, toasted pistachios and fragrant herbs, this dish feels both rustic and elegant. It’s unusual enough to surprise guests, yet simple enough to become a seasonal favourite.

Serves 4

Preparation: 20 minutes

Cooking: 35 minutes

Total Time: 55 minutes

  • 4 large red or yellow peppers
  • 180g Greenfields Freekeh Lightly Toasted Cracked Wheat
  • 500ml vegetable stock
  • 70g Greenfields Dried Apricots, finely chopped
  • 2 tbsp Greenfields Aleppo Chilli
  • 1 tsp Greenfields Ground Cumin
  • 1 tsp Greenfields Ground Coriander
  • 1 tsp Greenfields Sumac
  • 2 tbsp Greenfields Pure Sesame Seed Oil
  • 2 tbsp Greenfields Parsley
  • 2 tbsp Greenfields Mint
  • 150g feta cheese
  • 60g Greek yoghurt
  • 2 tbsp Greenfields Greek Thyme Honey
  • 40g pistachios, roughly chopped
  • 1 tbsp Greenfields Dukkah
  • Juice of half a lemon
  • Greenfields Himalayan Pink Salt
  • Greenfields Ground Black Pepper
  1. Preheat the oven to 200°C (180°C fan).
  2. Slice the peppers in half lengthways and remove the seeds.
  3. Brush with sesame oil and roast for 15 minutes until just beginning to soften.
  4. Meanwhile simmer the freekeh in vegetable stock for around 20 minutes until tender.
  5. Stir through the chopped apricots, Aleppo chilli, cumin, coriander, parsley, mint, lemon juice and season well.
  6. Fill each pepper generously with the freekeh mixture.
  7. Return to the oven for another 15–18 minutes.
  8. Blend the feta and Greek yoghurt until smooth and creamy.
  9. Spoon the whipped feta over the warm peppers.
  10. Finish with pistachios, Dukkah, a drizzle of thyme honey, extra parsley and a light dusting of sumac.
* Freekeh develops a wonderfully smoky flavour that pairs beautifully with sweet summer vegetables. * Aleppo chilli adds warmth without overpowering the dish, making it ideal for outdoor dining. * For extra freshness, scatter over pomegranate seeds just before serving. * This recipe is delicious warm or at room temperature, making it perfect for picnics and garden parties. * Leftover filling also makes an excellent salad the following day.

Calories: 472 kcal

Protein: 18g

Carbohydrates: 39g

Fat: 26g

Fibre: 8g

Sugar: 11g

In this recipe:

Mediterranean

WHO WOULD LOVE THIS?

Perfect for anyone who enjoys colourful Mediterranean-inspired dishes with bold flavours, loves trying something a little different, or wants an impressive vegetarian meal that feels light without compromising on flavour.

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