Vegan Wheat Berry-Stuffed Peppers

• 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

1. Place wheat berries in a pot; cover with 2 inches water. Bring to a boil. Cover and simmer until tender, about 40 minutes. Drain.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.
5. Stuff the peppers with the filling and place in a casserole. Cover with aluminum foil.
6. Bake in the preheated oven until peppers are tender and heated through, about 30 minutes.

berries, green bell peppers, olive oil, onion, carrots, garlic, curry powder, thyme, salt, cranberry sauce, walnuts, fresh parsley

Taken from www.allrecipes.com/recipe/261724/vegan-wheat-berry-stuffed-peppers/ (may not work)