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Einkorn Berries and Beef Stuffed Peppers

Stuffed peppers!  Now that is a blast from the past!  We have used the ancient grain einkorn to  modernized this recipe of einkorn berries and beef stuffed peppers.  We think you will like the change.

Einkorn Berries and Beef Stuffed Peppers

Traditionally, rice is used with ground beef and seasonings to make the filling for stuffed peppers but the einkorn berries cook up just as soft as rice with a lot more nutrition and flavor than rice.  The einkorn berries gives the filling a chewy texture that contrasts deliciously with the sweetness of the peppers.   

Einkorn Berries and Beef Stuffed Peppers

Einkorn Berries and Beef Stuffed Peppers

We chose these vibrant red sweet bell peppers to showcase this classic family favorite entree. They are stuffed with a delicious mix of soft cooked einkorn berries, lean grass-fed ground beef, fresh herbs and a little grated cheese.  They are topped off with a tomato glaze and baked in the oven.  A note about grass-fed ground beef…..if you can squeeze your grocery budget to buy grass-fed ground beef  it is worth paying that extra cost for the quality.  I purchase my grass-fed ground beef from Costco as they have assured me that it is free from the ‘pink-slime’ and the animals feed on organic grass. 

Einkorn Berries and Beef Stuffed Peppers

You will love the flavor-mix of this updated, colorful recipe that is a great week-night dinner choice.  They can be made earlier in the day or day before, refrigerated and baked for the dinner.  They also freeze well.   This is a one-dish meal and all that is needed is a salad on the side.

Einkorn Berries and Beef Stuffed Peppers

Einkorn Berries and Beef Stuffed Peppers

Einkorn Berries and Beef Stuffed Peppers

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes

This recipe for einkorn berries and beef stuffed peppers is a modern version of an old family favorite. We used soft-cooked nutritious einkorn berries with ground beef, fresh herbs and spices to stuff sweet red peppers.

Ingredients

  • 4 Red bell peppers
  • 1 pounds lean ground beef
  • 1 cup cooked einkorn berries
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced or grated
  • 1/2 cup beef broth
  • 2 eggs, lightly beaten
  • 1 cup freshly shredded Fontina cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup tomato sauce, divided
  • 1 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

For the Tomato Glaze:

  • 1/2 cup tomato sauce
  • 2 tablespoons honey
  • 1/4 teaspoon sea salt
  • fresh ground white pepper
  • Parsley sprigs for garnish

Instructions

  1. Preheat oven to 375° and coat an oven-proof dish with cooking spray
  2. Slice 1/2-inch from the tops of the peppers and remove the stems from the tops. Cut the core from the inside of the peppers and remove the seeds. A teaspoon works well. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. With a toothpick, prick several holes in the bottom of each pepper to allow juices to drain out. Set prepared bell peppers upright in the dish and add 1/2 cup water to the dish.
  3. In a large bowl, combine the ground beef, cooked einkorn berries and the remaining ingredients, except the garnish of parsley. Lightly stuff peppers with meat mixture.
  4. Spray a sheet of aluminum foil large enough to cover the dish with cooking spray and place, sprayed side down, to cover the dish.
  5. Bake in preheated oven for 1 hour.

For the Tomato Glaze:

  1. In a small dish, whisk together the remaining tomato sauce, honey, salt and pepper and after the peppers have baked, covered, for 1 hour, remove the foil and spoon the tomato glaze, equally, to the tops of each pepper. Continue to bake, uncovered, for an additional 30 minutes until the peppers are tender. Remove from the oven and transfer the peppers to a serving plate, allow to rest 5 minutes before serving.
  2. Garnish each pepper with fresh parsley sprigs.

Notes

To cook the emmer berries (farro) rinse the grains with cold water. Add 2 parts water to 1 part berries. Bring the mixture to a boil, then cover, reduce the heat to low and simmer until tender, about 45 minutes. Refrigerate any unused portion for a later use.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 549Total Fat: 35gSodium: 737mgCarbohydrates: 29gFiber: 5gSugar: 8gProtein: 28g

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Florentina

Monday 11th of April 2016

This is such a brilliant spin on stuffed bell peppers. Will have to try it this way as they look and sound beyond amazing !

Pat

Monday 11th of April 2016

Thank you, Florentina....I hope you enjoy them as much as we did :)

Gloria @ Homemade & Yummy

Thursday 7th of April 2016

Stuffed peppers are awesome and I have never heard of einkorn berries. They look like farro...are they similar or wheat berries perhaps??

Pat

Thursday 7th of April 2016

Gloria, thanks for your comments....yes einkorn berries are the same as farro or wheat berries. They are delicious used in the stuffing. A nice shift from using white rice. :)

Trish

Thursday 7th of April 2016

You know, I've never had einkorn berries! I am pregnant right now, and am looking for ways to eat more whole grains. Definitely going to try them out! Gorgeous photos!

Pat

Thursday 7th of April 2016

Hi, Trish...This recipe should fit right into your diet regime. A new baby on the way! Congratulations! :)

Georgina Ingham | Culinary Travels

Wednesday 6th of April 2016

These look delicious. I've never heard of or seen an einkorn berry before though.

Pat

Wednesday 6th of April 2016

Hi, Georgia...Thank you, they are delicious! I don't know why they are called 'berries' they are actually a wheat grain. Einkorn is an ancient grain, and is known as the oldest variety of "wheat." Einkorn is also sometimes referred to as "farro" or "farro einkorn. If your grocery stores have a bulk-foods department you may find some in the bins. It is also sold at some health foods stores and online. :)

Melanie @ Nutritious Eats

Wednesday 6th of April 2016

I have been wanting to make stuffed peppers lately- these look amazing!

Pat

Wednesday 6th of April 2016

Hi, Melanie....I think you will like these! :)

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