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!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 322 Calories

Ingredients

• ½ cup finely chopped walnuts
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (16 ounce) can whole berry cranberry sauce
• 1 teaspoon curry powder, or more to taste
• 1 onion, diced small
• 1 cup wheat berries
• 2 carrots, peeled and diced
• 6 whole green bell peppers, stemmed and seeded, or more to taste
• ¼ cup chopped fresh parsley, or as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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