Vegan Wheat Berry-Stuffed Peppers
This vegan stuffed peppers recipe came about when my friend decided she wanted to eat vegan. It's made from things I (a meat eater) had on hand. It's pretty good! It's open to interpretation, so use it as you like and I hope you enjoy it. Ingredient substitutions are highly encouraged!
- Serves: 6 persons
- 1cup wheat berries
- 6whole green bell peppers, stemmed and seeded, or more to taste
- 1tablespoon olive oil
- 1onion, diced small
- 2carrots, peeled and diced
- 2cloves garlic, minced
- 1teaspoon curry powder, or more to taste
- 1teaspoon dried thyme
- salt and ground black pepper to taste
- 1(16 ounce) can whole berry cranberry sauce
- ½cup finely chopped walnuts
- ¼cup chopped fresh parsley, or as needed
Step 1Place wheat berries in a pot; cover with 2 inches water. Bring to a boil. Cover and simmer until tender, about 40 minutes. Drain.
Step 2Preheat the oven to 350 degrees F (175 degrees C).
Step 3Pour 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.
Step 4Heat 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.
Step 5Stuff the peppers with the filling and place in a casserole. Cover with aluminum foil.
Step 6Bake in the preheated oven until peppers are tender and heated through, about 30 minutes.