STUFFED PEPPERS WITH WHEAT BERRIES

Stuffed Peppers with Wheat Berries image

Cook brown rice with wheat berries and mix the grains with a spicy peanut sauce, then stuff split bell peppers and bake.

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1/2 cup brown rice
1/2 cup wheat berries
Kosher salt and freshly ground black pepper
4 orange bell peppers, halved lengthwise and seeded (keep the stems intact)
2 tablespoons extra-virgin olive oil, plus more, for drizzling
1 red jalapeno, chopped (seeds removed for less heat)
1 small onion, chopped
One 14-ounce can diced tomatoes, drained
2 tablespoons smooth peanut butter
2 teaspoons soy sauce
1 cup ricotta
Cooking spray
1/4 cup chopped roasted peanuts

Steps:

Combine the brown rice, wheat berries, 1 teaspoon salt and 2 1/4 cups water in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer until the wheat berries are tender, 45 to 50 minutes. Drain. The grains can be cooked in advance and kept in the fridge for up to 2 days.
Preheat the oven to 375 degrees F.
Put the peppers in a large microwave-safe bowl and cover tightly with plastic wrap. Cook on high until the peppers begin to soften, about 6 minutes. Leave covered until ready to use. (Alternatively, put the peppers, cut side down, in a 9-by-13-inch baking dish. Pour 1/4 cup hot water into the dish, cover tightly with foil, and bake until the peppers just begin to soften, about 20 minutes. Leave covered until ready to use. )
Heat the oil in a large skillet over medium-high heat. Add the jalapeno and onion and cook, stirring, until soft, about 5 minutes. Add the tomatoes, 1 teaspoon salt, and a few grinds of pepper and cook until heated through, about 2 minutes. Stir in the peanut butter and soy sauce. Remove from the heat.
Combine the cooked grains, tomato-jalapeno mixture, 1/2 cup of the ricotta and season with salt and pepper. Divide the filling among the peppers and dot with the remaining ricotta. Spray a rimmed baking sheet and put the peppers on it. Drizzle with olive oil.
Bake until the tops are golden and the peppers are fully cooked, about 30 minutes. Sprinkle with the chopped peanuts and serve.
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