Best 3 Vegan Wheat Berry Stuffed Peppers Recipes

In the realm of plant-based cuisine, vegan wheat berry stuffed peppers stand out as a delectable and nutritious culinary creation. This dish combines the hearty goodness of wheat berries with the vibrant flavors of bell peppers, creating a symphony of textures and flavors. Whether you're a seasoned vegan or simply seeking a healthier alternative to traditional stuffed peppers, this guide will take you on a culinary adventure, providing you with the knowledge and inspiration to craft your own irresistible version of vegan wheat berry stuffed peppers.

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

EASY VEGAN STUFFED BELL PEPPERS

Easy Vegan Stuffed Bell Peppers image

This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.

Provided by karkar

Categories 100+ Everyday Cooking Recipes Vegan

Time 1h20m

Yield 2

Number Of Ingredients 6

Ingredients

1 ½ cups water
½ cup barley
2 large bell peppers
1 cup reduced-fat vegetarian refried beans (such as Ortega®)
1 pinch ground black pepper
¼ cup shredded mozzarella-style vegan cheese (such as Daiya®), or to taste

Steps:

Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
Meanwhile, 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 bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
Remove barley from heat and keep covered for 5 to 10 more minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

Nutrition Facts : Calories 348.7 calories, Carbohydrate 60.2 g, Fat 6.1 g, Fiber 16.9 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 790.6 mg, Sugar 6.3 g

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

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
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

Tips:

Choose the right peppers: Select firm, brightly colored bell peppers with smooth skin. Avoid peppers with blemishes or bruises.
Cook the wheat berries in advance: Wheat berries take about 45 minutes to cook, so it's best to cook them ahead of time. You can cook them in a pot on the stovetop or in a rice cooker.
Use a variety of vegetables: This recipe calls for a mix of onion, celery, and mushrooms, but you can use any vegetables you like.
Don't overstuff the peppers: The peppers should be filled, but not so tightly that they burst open during cooking.
Bake the peppers until they are tender: The peppers should be soft and slightly browned when they are done baking.

Conclusion:

This vegan wheat berry stuffed peppers recipe is a delicious and healthy meal that is perfect for a weeknight dinner. The peppers are filled with a flavorful mixture of wheat berries, vegetables, and spices, and they are baked until they are tender and slightly browned. Serve the peppers with your favorite toppings, such as salsa, guacamole, or sour cream.