The light taste of the herbs, savory pine nuts, and fresh garden vegetables pair well with the creaminess of the hummus. The bell peppers are blanched only preserving the integrity of the vegetable, preventing overcooking and the residual loss of nutrients. This is a great summer recipe to show off your cooking ability and creativity! :-)
Pair it with a glass of Pinot Grigio and a nice summer salad. For the carnivorous at heart add in your favorite meat hand torn over the top.
3 tbl. pine nuts
1 cup cooked wheat berries
1 tbl. fresh thyme, finely chopped
1/2 cup. parsley, chopped
2 tsp. extra virgin olive oil
1/2 tsp. minced garlic
1 cup cherry tomatoes, sliced in half
2 medium sized bell peppers
3 tbl. hummus
freshly ground black pepper & salt to taste
1. Toast the pine nuts over medium low heat for 3-5 minutes stirring occasionally until light golden brown.
2. Combine pine nuts, wheat berries, thyme, and parsley in a medium sized bowl and set aside.
3. Heat oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes until fragrant. Add cherry tomatoes and sauté 2-3 minutes until bright red and soft. Add tomatoes to wheatberry mixture and stir to combine.
4. Blanch bell peppers in large pot of rapidly boiling water for 3-7 minutes, turning to cook evenly. Remove from water and set aside.
5. Stuff bell peppers with wheatberry mixture and top with hummus. Serve immediately.
What the heck are wheat berries?
Small whole wheat kernels (you can't get wheat any less processed than this) that provide important nutrients like fiber, protein, and iron. Wheat berries are processed into flour!