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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!

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Recipe Summary test

prep:
15 mins
cook:
1 hr 25 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 stuffed peppers
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place wheat berries in a pot; cover with 2 inches water. Bring to a boil. Cover and simmer until tender, about 40 minutes. Drain.

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  • 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

322 calories; protein 6.2g; carbohydrates 58.6g; fat 9.3g; sodium 67mg. Full Nutrition
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