Vegetables / Side Dishes

Wheat Berry Stuffed Peppers

It is a certified, well substantiated, irrefutable and (slightly) undeniable fact that Sabrina and I are Pinterest addicts.

And we’re okay with that.


So much inspiration in one oh-so convenient location … wait, that almost sounds like a commercial, doesn’t it?

I think I’ve had too much coffee today….

Anyway, given my current obsession with wheat berries, I adapted a recipe I had pinned a while backĀ  and the end result was spectacular – Sabrina really loved these (so did I), and I especially like the fact that the filling is infinitely adaptable.

Unfortunately, I kind of made this up as I went along, which is why the directions might seem a bit odd…… but I don’t think there’s any way to mess it up, anytime you combine vegetables and cheese it’s a sure-fire winner with me.

Just ask Sabrina about the last time we had dinner at Mastrionni’s……..

Wheat Berry Stuffed Peppers – adapted from proud italian cook

In a large skillet, over medium heat, saute 1 chopped onion in 2-3 tbs. olive oil until tender. Add 1 chopped fresh tomato and 1 chopped zucchini – and cook over medium heat for a few minutes until the zucchini is tender. Add 3 cloves of minced garlic and continue to cook over medium heat until the garlic is fragrant – about 2 minutes, stirring constantly. Remove from the heat and add a handful of chopped fresh basil and several grinds of black pepper. Stir in 1 cup cooked wheat berries. Fill 4 stemmed and seeded pepper halves with the mixture and top with shredded mozzarella cheese. Drizzle each pepper with a little olive oil and bake at 350 degrees for 25-30 minutes, or until the filling is hot and the cheese is melted.


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