Stuffed Peppers With Wheat Berries Food

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VEGAN WHEAT BERRY-STUFFED PEPPERS



Vegan Wheat Berry-Stuffed Peppers image

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

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

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



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

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

STUFFED PEPPERS



Stuffed Peppers image

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

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

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



Vegetarian Stuffed Peppers image

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

1 ½ cups brown rice
6 large green bell peppers
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 teaspoon vegetarian Worcestershire sauce
1 ½ cups extra firm tofu
½ cup sweetened dried cranberries
¼ cup chopped pecans
½ cup grated Parmesan cheese
salt and pepper to taste
2 cups tomato sauce
2 tablespoons brown sugar

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



Mom's Stuffed Bell Peppers image

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

4 -6 green peppers
1 lb ground beef
1 cup cooked white rice
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 small onions, chopped
1 tablespoon butter
1 (32 ounce) can crushed tomatoes
1 (10 1/2 ounce) can condensed tomato soup

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



Grain-stuffed peppers image

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

2 red peppers
3 tbsp olive oil
2 leeks , sliced
30g diced chorizo
2 garlic cloves , crushed
250g pouch microwave grains (or 250g cooked grains)
150g frozen spinach
1 lemon , zested and juiced
3 tbsp half-fat crème fraîche
1 small bunch parsley , finely chopped
50g mixed salad leaves , to serve
1 tbsp flaked almonds , toasted (optional)

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

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