Vegan Wheat Berry-Stuffed Peppers Recipe

Name: Vegan Wheat Berry-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup finely chopped walnuts; 1/4 cup chopped fresh parsley, or as needed

Servings: persons

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
1/2 cup finely chopped walnuts
1/4 cup chopped fresh parsley, or as needed

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.
2
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
5
Stuff the peppers with the filling and place in a casserole. Cover with aluminum foil.
6
Bake in the preheated oven until peppers are tender and heated through, about 30 minutes.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup wheat berries, 6 whole green bell peppers, stemmed and seeded, or more to taste, 1 tablespoon olive oil, 1 onion, diced small, and more.

Yes, Vegan Wheat Berry-Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Wheat Berry-Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions