Vegan Wheat Berry-Stuffed Peppers recipe

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Ingredients

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
½ cup finely chopped walnuts
¼ cup chopped fresh parsley, or as needed

Nutrition Info

321.5 calories
carbohydrate: 58.6 g
cholesterol: : -
fat: 9.3 g
fiber: 9.5 g
protein: 6.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 67 mg
sugar: 24 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place wheat berries in a pot, cover with 2 inches water. Bring to a boil. Cover and simmer until tender, about 40 minutes. Drain.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. 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.

  4. 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.

  5. Stuff the peppers with the filling and place in a casserole. Cover with aluminum foil.

  6. Bake in the preheated oven until peppers are tender and heated through, about 30 minutes.

Recipe Yield

6 stuffed peppers

Recipe Note

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!

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