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 caloriescarbohydrate: 58.6 gcholesterol: : -fat: 9.3 gfiber: 9.5 gprotein: 6.2 gsaturatedFat: 1.1 gservingSize: -sodium: 67 mgsugar: 24 gtransFat: : -unsaturatedFat: : -
Directions Vegan Wheat Berry-Stuffed Peppers
Directions
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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.