Stuffed Peppers with Wheat Berries

Cook brown rice with wheat berries and mix the grains with a spicy peanut sauce, then stuff split bell peppers and bake.
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 servings
Save Recipe

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

Directions

  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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. )
  4. 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.
  5. 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.
  6. Bake until the tops are golden and the peppers are fully cooked, about 30 minutes. Sprinkle with the chopped peanuts and serve.
  7. Copyright 2016 Television Food Network, G.P. All rights reserved.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Stuffed Green Peppers

Stuffed Peppers

Mini Stuffed Peppers

Turkey-and-Rice Stuffed Peppers

Stuffed Baby Bell Peppers

Spanish Stuffed Bell Peppers

Jack-o'-Lantern Stuffed Peppers

Andouille Sausage and Pepper Cornbread Stuffing