- 1 cup wheat berries
- 6 whole green bell peppers, stemmed and seeded, or more to taste
- 1 tablespoon olive oil
- 1 onion, diced small
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon curry powder, or more to taste
- 1 teaspoon dried thyme
- salt and ground black pepper to taste
- 1 (16 ounce) can whole berry cranberry sauce
- 1/2 cup finely chopped walnuts
- 1/4 cup chopped fresh parsley, or as needed
- Place wheat berries in a pot; cover with 2 inches water. Bring to a boil. Cover and simmer until tender, about 40 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour about 1 inch water in a microwave-safe dish with a cover. Stand the peppers upright; cover and microwave on high for 5 minutes. Drain.
- Heat oil in a large skillet over medium heat. Add onion, carrots, and garlic; cook and stir until onions are translucent, about 5 minutes. Add curry powder, thyme, salt, and pepper. Toss mixture with the cooked wheat berries; add a small amount of water if filling seems dry. Add cranberry sauce, walnuts, and parsley; stir to combine.
- Stuff the peppers with the filling and place in a casserole. Cover with aluminum foil.
- Bake in the preheated oven until peppers are tender and heated through, about 30 minutes.
05/09/2018
recipepes.com
Vegan Wheat Berry-Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
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