Almond-Wheat Berry Stuffed Peppers

I use red, green, or any color pepper in this delectable baked dish. It is loaded with protein, vitamins and minerals. Best of all, it tastes great!

Serves 4.

Ingredients:

• 4 large bell peppers
• 2 c well-cooked Khorasan or standard wheat berries
• 1 c roasted and salted almond, chopped
• 1 c shredded mozzarella cheese
• 1 c chopped onions
• 1/4 c mayonnaise
• 1 tsp marjoram
• 1/4 tsp smoked coarse black pepper
• 1 c tomato sauce
• 1 c water
• 1 Tbsp packed brown sugar

Directions:

1. Preheat oven to 375 degrees F.
2. Cut a slice off the top of each pepper. Scoop out the membranes and seeds from the peppers and place them in a baking dish just large enough to hold them.
3. In a large bowl, blend the wheat berries, almonds, cheese, onions, mayonnaise, marjoram, and pepper until thoroughly incorporated.
4. Stuff the prepared peppers and smooth tops.
5. In a beaker, blend the tomato sauce, water and brown sugar. Pour it over each pepper and along the sides of the dish.
6. Bake one hour uncovered. Serve hot.

* Follow my recipe for Casserole-Ready Wheat Berries in making well-cooked wheat berries.