Grand plans I have in this kitchen of mine. Stuffing pepper boats with a wheat berry salad popped into my mind sometime last week, and on our adventure in Market Basket, I picked up all of the necessary ingredients.
Wheat berries were soaked overnight. I feel no need to even cook them; I like them just chewy enough. No, I love them. I am becoming obsessed with wheat berries.
When I started prepping the poblano peppers for roasting, I started to think they were a little small for stuffing, but figured I would just top them with the salad.
Until they came out of the oven. I should have taken an after photo, because it was quite pathetic. They shrunk and flattened, losing about 1/4 of their already paltry size. There would be no stuffing, so I decided on a simple salad using the planned ingredients.
After chopping and sautéing butternut squash until soft, I tossed it with the room temperature wheat berries.
I also used my trusty veggie scissors to cut the shrunken peppers.
I tossed the salad with goat cheese and added a few scoops to a bed of Olivia’s Organics herb salad blend, my favorite boxed salad ever.
Wouldn’t that have been a great stuffing for roasted pepper boats? I thought so.
The roasted peppers were intensely flavorful with a nice spice to them, and it worked so well with the goat cheese, sweet squash, and herbaceous salad. I have seen lots of people tweeting about looking for healthy recipes, and I would highly recommend this one. I topped it with a few spoonfuls of jarred salsa verde to add even more of a kick, then devoured two whole plates.
I have seriously been adding wheat berries to everything, oatmeal, yogurt, salads, and soups. They are delightfully nutty and chewy and a great whole grain.
Have you developed any new favorite healthy recipes in the New Year as we all detox from the holidays?
Tags: cooking, Food, healthy eating, healthy recipes, recipe, salad, wheat berries
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Looks great! I’ve been lightening up my recipes a tad, for sure!
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Sometimes life hands you lemons (or shrunken poblanos) and you gotta make lemonade! Great back-up plan with all of those yummy ingredients…and I agree that they would have made a great stuffing for peppers!
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I am not the biggest fan of stuffed pepper – and am very anti-green peppers for some reason.
I love wheatberries and have a giant bag of them in my freezer – I need to prepare some and add them to my oatmeal – they add a great chew!
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I’ve never tried wheat berries before, thinking i already had enough bags of grains in my cupboard. But after reading your love for them, I think it’s time I try them out! Pretty cool how you don’t have to cook them if you soak them long enough. Sorry to hear that the peppers shrank so much but i think your detoured end result still looks delicious!
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I kind of think the salad sounds better than the original idea! I love that herb salad too.
P.S. I have some charcoal wheat. No idea what to do with it… remind me, and I’ll give it to you.
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I ran into the EXACT same problem with my poblano peppers I got from a CSA earlier this year. In fact, butternut squash was also involved, but instead of what berries, I used quinoa. I also did what I could, but was totally bummed that my plans were thwarted by that fickle pepper.
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I’ve never tried wheat berries. What do they taste like?
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They are a little nutty. They make me think of brown rice and maybe toasted oats, and I like that they are smaller than rice. If you don’t cook them, they are slightly chewy and add a nice texture to salads.
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The hubby and I have had a few vegetarian, and healthy meals since the start of 2011 as a way to re-charge and detox from the cheese and bacon of December 🙂
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That mixture sounds delicious. I would totally set out to make this as a salad and not even bother stuffing it into peppers.
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I’m pretty much obsessed with that winter salad…..I need to get some wheat berries – the farro is top notch….and it looks the same. I’m convinced they’re the same thing.
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