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Almond-Wheat Berry Stuffed Peppers

Almond-Wheat Berry Stuffed PeppersI 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.


  • 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


    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.

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