Best 2 Vegan Wheat Berry Stuffed Peppers Recipes

Indulge in a symphony of flavors with our delectable Vegan Wheat Berry Stuffed Peppers, a culinary masterpiece that harmonizes wholesome ingredients with tantalizing taste. Embark on a journey of culinary delight as we unveil the secrets behind this extraordinary dish, featuring a medley of vibrant bell peppers bursting with a hearty filling of protein-packed wheat berries, savory mushrooms, aromatic herbs, and a touch of tangy sun-dried tomatoes. Immerse yourself in a world of culinary bliss as you savor each bite of these stuffed peppers, knowing that you're nourishing your body with a symphony of plant-based goodness. With a medley of additional vegan recipes featured within this article, you'll discover a treasure trove of culinary delights that cater to a variety of dietary preferences and tantalize your taste buds. From hearty soups and stews to refreshing salads and satisfying main courses, each recipe is a testament to the boundless possibilities of plant-based cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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

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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ELLEN'S VEGAN STUFFED PEPPERS

Ellen's Vegan Stuffed Peppers image

Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.

Provided by Ellen

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian

Time 1h4m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
½ cup kasha (toasted buckwheat groats)
1 ¼ cups vegetable broth
2 tomatoes, chopped
¼ cup chopped fresh parsley
½ teaspoon red pepper flakes, or to taste
salt and ground black pepper to taste
4 large green bell peppers

Steps:

Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 30.9 g, Fat 4.6 g, Fiber 6.8 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 197 mg, Sugar 8.1 g

Tips:

Use ripe bell peppers: Look for peppers that are firm and brightly colored, with no blemishes. Ripe peppers will be easier to stuff and will have a sweeter flavor.
Cook the wheat berries ahead of time: Wheat berries take a long time to cook, so it's best to cook them ahead of time and let them cool completely before stuffing the peppers.
Use a variety of vegetables: The recipe calls for a variety of vegetables, such as onions, celery, carrots, and zucchini. You can also add other vegetables that you like, such as mushrooms, bell peppers, or corn.
Season the filling well: The filling should be well-seasoned with salt, pepper, and other spices. You can also add herbs, such as parsley, basil, or oregano.
Bake the peppers until they are tender: The peppers should be baked until they are tender but still hold their shape. This will take about 30 minutes.

Conclusion:

Vegan wheat berry stuffed peppers are a delicious and healthy meal that is perfect for a weeknight dinner. They are packed with protein, fiber, and vitamins, and they are also low in calories and fat. The filling is made with a variety of vegetables and spices, and it is baked in a flavorful tomato sauce. These peppers are sure to be a hit with everyone at your table.