Vegan Wheat Berry-Stuffed Peppers - cooking recipe

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
1/2 cup finely chopped walnuts
1/4 cup chopped fresh parsley, or as needed

Preparation

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.