Vegan Wheat Berry Stuffed Peppers Recipes

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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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.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
• Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don't worry about any juices that have collected in the bottom - these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
• Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.