"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!"
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.