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!
Provided by Helen Stachiotti
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h40m
Yield 6
Number Of Ingredients 12
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
STUFFED PEPPERS WITH WHEAT BERRIES
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
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
STUFFED PEPPERS
Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
- Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
- Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
VEGETARIAN STUFFED PEPPERS
This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
Provided by DWYATT
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
- Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
- In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
- Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 59.6 g, Cholesterol 5.9 mg, Fat 10.2 g, Fiber 7.5 g, Protein 14.9 g, SaturatedFat 2 g, Sodium 1054.7 mg, Sugar 20.3 g
MOM'S STUFFED BELL PEPPERS
What I love most about these stuffed peppers is that the meat goes in uncooked, so it forms kind of a solid "meatball" in the pepper. I think these are much better than the stuffed peppers where the meat is cooked first and stays "loose". If someone in your family does not like peppers, make some meatballs from the mixture and drop them in the pot along with the stuffed peppers. Enjoy!
Provided by Karen..
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the top section of the peppers off and discard.
- Remove seeds and rinse the inside of peppers.
- Parboil peppers until slightly tender.
- Saute onions in butter until tender.
- Combine ground beef, cooked rice, egg, salt, pepper and half of the sauteed onions.
- Stuff each pepper with the ground beef mixture.
- Place stuffed peppers in a stock pot or dutch oven.
- Combine crushed tomatoes and tomato soup and pour on top of the peppers.
- Sprinkle the remaining sauteed onions on top of peppers.
- Bring to a boil and then reduce heat.
- Stir GENTLY occasionally.
- Simmer for about 45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 503, Fat 22.5, SaturatedFat 9.2, Cholesterol 131.2, Sodium 1291.7, Carbohydrate 48.8, Fiber 8, Sugar 10.4, Protein 30.1
GRAIN-STUFFED PEPPERS
Stuff peppers with mixed grains, chorizo, spinach and leeks for a flavour-packed midweek meal that's easy to prep on busy weeknights when you're short on time
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cut the peppers in half through the stalks. Scoop out the seeds with a spoon and discard. Put the peppers cut-side up on to a baking sheet and roast for 10 mins or until beginning to soften.
- Heat half the oil in a non-stick frying pan over a medium heat. Add the leeks and chorizo and fry for 7 mins over a medium heat. Stir through the garlic, grains and spinach and cook for 3 mins or until the spinach has wilted. Mix through the lemon zest and crème fraîche and season to taste. Fill the peppers with the mixture and return to the oven for 10 mins.
- Mix the remaining oil with the lemon juice and ½ the parsley. Toss the salad leaves with the dressing. Scatter the remaining parsley and almonds over the peppers, if using, and serve with the salad on the side.
Nutrition Facts : Calories 681 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
More about "stuffed peppers with wheat berries food"
EPIGRAIN SOFT WHEAT KERNELS - 1KG (2.2LB) | WHEAT BERRIES ...
From amazon.ca
Reviews 24
VEGAN MINI STUFFED PEPPERS - PALOUSE BRAND
From palousebrand.com
STUFFED BELL PEPPER RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
STUFFED PEPPERS WITH WHEAT BERRIES – RECIPES NETWORK
From recipenet.org
VEGETARIAN GREEK STUFFED PEPPERS - COOK NOURISH BLISS
From cooknourishbliss.com
PEPPERS STUFFED WITH BULGUR, NUTS & RAISINS RECIPE ...
From eatingwell.com
HONEY-LIME MEXICAN STUFFED PEPPERS [VEGETARIAN] | THE ...
From emeraldpalate.com
RECIPE: STUFFED PEPPERS WITH WHEAT BERRIES (USING BROWN ...
From recipelink.com
VEGAN STUFFED PEPPERS WITH BEYOND MEAT - FOR MAG GALLERIA
From formagalleria.com
WHEAT BERRY, CORN AND RED PEPPER SALAD | CANADIAN LIVING ...
From pinterest.ca
STUFFED PEPPERS WITH WHEAT BERRIES | MAKE EAT REPEAT
From eatsdaily.wordpress.com
STUFFED PEPPER RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGAN WHEAT BERRY-STUFFED PEPPERS | RECIPESTY
From recipesty.com
STUFFED VEGETABLES WITH WHEAT BERRIES, PESTO AND CHICKPEAS
From cookieandkate.com
STUFFED PEPPERS — DANDELION FOOD & GOODS
From dandelionfood.store
STUFFED BELL PEPPERS RECIPE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
STUFFED PEPPERS WITH WHEAT BERRIES | RECIPE | STUFFED ...
From pinterest.com
WHEAT FREE STUFFED PEPPERS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
VEGAN STUFFED PEPPERS WITH BEYOND MEAT - DESIREE NIELSEN
From desireerd.com
WHEAT BERRY STUFFED SQUASH – PALOUSE BRAND
From palousebrand.com
10 BEST CHEESE STUFFED CHERRY PEPPERS RECIPES | YUMMLY
From yummly.com
STUFFED BELL PEPPERS WITH PEANUTS AND WHEAT BERRIES ...
From aggiespolishkitchen.com
TURKISH STUFFED GREEN PEPPERS RECIPE (BIBER DOLMA) - GIVE ...
From giverecipe.com
28 BEST STUFFED PEPPER RECIPES | RECIPES ... - FOOD COM
From foodnetwork.com
QUINCE STUFFED WITH WHEAT BERRIES, NUTS, AND RAISINS FROM ...
From pinterest.com
TASTY RECIPES: VEGAN WHEAT BERRY-STUFFED PEPPERS - TASTY ...
From recipestastyrecipes.blogspot.com
STUFFED PEPPERS WITH WHEAT BERRIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE 20 BEST STUFFED PEPPER RECIPES - THE SPRUCE EATS
From thespruceeats.com
FREEKEH STUFFED RED PEPPERS - JAMIE GELLER
From jamiegeller.com
WHEAT BERRY STUFFED PEPPERS | RECIPES | AGUPDATE.COM
EASY BULGUR STUFFED PEPPERS - BERRIES AND SPICE
From berriesandspice.com
VEGETARIAN STUFFED PEPPERS - FIND LOST RECIPES
From recipelink.com
SOUTHWEST VEGETARIAN STUFFED PEPPERS | - TASTES BETTER ...
From tastesbetterfromscratch.com
STUFFED SWEET PEPPERS WITH GROUND MEAT AND FARRO (VIDEO)
From innichkachef.com
VEGAN WHEAT BERRY-STUFFED PEPPERS SO TASTY - RECIPES IDEAS
From accadeonline.blogspot.com
STUFFED PEPPERS WITH GROUND BEEF AND RICE RECIPE
From thespruceeats.com
WHEAT BERRY-STUFFED WINTER SQUASH | WHEAT BERRIES, FOOD ...
From pinterest.ca
BISON STUFFED PEPPERS - BISON AND RICE STUFFED PEPPER RECIPE
From runningtothekitchen.com
EINKORN BERRIES AND BEEF STUFFED PEPPERS - SAVOR THE BEST
From savorthebest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love