Recipe: Stuffed Peppers with Wheat Berries (using brown rice and ricotta, no meat)

STUFFED PEPPERS WITH WHEAT BERRIES
"Creamy ricotta and a hint of peanut butter in the filling add richness without overpowering the flavor of the grains. Feel free to use 2 to 3 cups precooked brown rice and wheat berries in this great vegetarian dinner."



1/2 cup brown rice, uncooked
1/2 cup wheat berries, uncooked
Kosher salt
4 orange bell peppers, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 red jalapeno pepper, chopped
1 small onion, chopped
1 (14 ounce can) diced tomatoes, drained
Freshly ground black pepper
2 tablespoons smooth peanut butter
2 teaspoons soy sauce
1 cup ricotta cheese
Nonstick cooking spray
1/4 cup chopped roasted peanuts

COOK THE GRAINS:
Combine the brown rice, wheat berries, 1 teaspoon salt, and 21/4 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.

SET UP:
Preheat the oven to 375 degrees F.

SOFTEN THE PEPPERS:
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.)

COOK THE FILLING:
Heat the oil in a large skillet over medium-high heat. Add the jalape o and onion and cook until soft, about 5 minutes. Add the tomatoes, 1 teaspoon salt, and a couple turns of pepper and cook until heated through, about 2 minutes. Stir in the peanut butter and soy sauce. Remove from the heat.

FILL THE PEPPERS:
Combine the cooked grains, vegetables, 1/2 cup of the ricotta, and salt and pepper to taste. 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.

COOK THE PEPPERS:
Bake until the tops are golden and the peppers are fully cooked, about 30 minutes. Sprinkle with the chopped peanuts and serve.

Makes 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Chopped Cookbook: Use What You've Got to Cook Something Great by Food Network Kitchens