Vegan Wheat Berry-Stuffed Peppers Recipe

Recipesfull introduces to you: Vegan Recipes. (Vegan Wheat Berry-Stuffed Peppers Recipe). 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!

Brief

Prep 15 mins

Cook: 1hr25 mins

Total: 1hr40 mins

Servings: 6

Yield: 6 stuffed peppers

Vegan Wheat Berry-Stuffed Peppers Recipe

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

Pumpkin Flax Quickbread

Everyday Cooking

Directions

Step 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.

Step 2

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

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.

Nutritional Information

Vegan Wheat Berry-Stuffed Peppers Recipe

Servings Per Recipe:6

Calories: 321.5

% Daily Value *

Protein: 6.2g 12%

Carbohydrates: 58.6g 19%

Dietary Fiber: 9.5g 38%

Sugars: 24g

Fat: 9.3g 14%

Saturated Fat: 1.1g 5%

Vitamin A Iu: 4065IU 81%

Niacin Equivalents: 3.6mg 27%

Vitamin B6: 0.5mg 31%

Vitamin C: 103.6mg 173%

Folate: 43.8mcg 11%

Calcium: 56.4mg 6%

Iron: 2mg 11%

Magnesium: 74.7mg 27%

Potassium: 492.2mg 14%

Sodium: 67mg 3%

Thiamin: 0.2mg 21%

Calories From Fat: 83.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like