VEGAN WHEAT BERRY-STUFFED PEPPERS

Vegan Wheat Berry-Stuffed Peppers image

Provided by Helen Stachiotti

Time 1h40m

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 58.6 g, Fat 9.3 g, Fiber 9.5 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 67 mg, Sugar 24 g