Stuffed Bell Peppers with Peanuts and Wheat Berries

This stuffed pepper recipe is fantastic, and good for you. The original is from The Chopped Cookbook, and I must say it needs no deviation. The clincher in this recipe is definitely the peanut butter. Delicious!

INGREDIENTS makes 8 servings

1/2 cup brown rice

1/2 cup wheat berries

2 1/4 cups water or broth (I like beef broth here)

4 orange bell peppers, halved lengthwise and seeded

2 Tbs canola oil

1 red jalapeno, diced fine

1 small onion, diced

1 14 oz can petite diced tomatoes, drained

2 Tbs creamy peanut butter

2 tsp soy sauce

1 cup ricotta, divided

canola oil spray

1/4 cup chopped roasted peanuts

salt and pepper to taste

INSTRUCTIONS

• 1/2 cup brown rice
• 1/2 cup wheat berries
• 2 1/4 cups water or broth (I like beef broth here)
• 1 tsp salt, or to taste

1. In a medium sauce pan, bring the water to a boil. Add the salt, brown rice, and wheat berries. Simmer until the wheat berries are tender, about 45 – 50 min, then drain.

• 4 orange bell peppers, halved lengthwise and seeded
• 1/4 cup water, about

2. Meanwhile preheat the oven to 375. Put the peppers cut side down in a baking dish. Pour about 1/4 cup of warm water into the bottom of the dish, cover with aluminum foil and bake for 15 – 20 min, until the peppers begin to soften. Leave the oven running.

• 2 Tbs canola oil
• 1 red jalapeno, diced fine
• 1 small onion, diced
• 1 14 oz can petite diced tomatoes, drained
• 1 tsp salt, or to taste
• 2 Tbs creamy peanut butter
• 2 tsp soy sauce

3.  In a medium pan, heat the oil over medium high heat until shimmering. Add the jalapeno and onions, and cook for about 5 min until they are soft. Add the tomatoes, 1 tsp salt (or to taste), black pepper to taste, and continue cooking for another 2 min, until most of the residual tomato water has reduced. Remove from heat and stir in the peanut butter and soy sauce.

• cooked grains
• tomato mixture
• 1 cup ricotta, divided
• salt and pepper to taste if necessary
• baked bell peppers
• canola oil spray

4.  Combine the cooked and drained grains, the tomato mixture, and 1/2 cup ricotta. Season to taste with salt and pepper if necessary. Divide the filling among the roasted bell peppers and dot with the remaining ricotta (about 1 Tbs each). Place the peppers on a baking sheet sprayed with some canola oil spray. Bake 30 min until the tops are golden brown and the peppers are fully cooked.

• 1/4 cup chopped roasted peanuts

5.  Sprinkle the peppers with the roasted peanuts and serve.