Stuffed peppers with wheat

Ingredients:

• 0.5 tbsp. brown rice
• 0.5 cups of wheat grains
• 4 orange bell peppers, halved lengthwise and seeds removed (leave stems on)
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 1 red jalapeño, chopped (remove seeds to reduce heat), optional
• 1 small onion, chopped
• 1 can (400g) canned chopped tomatoes, drained
• 2 tablespoons creamy peanut butter
• 2 teaspoons soy sauce
• 1 cup ricotta
• Cooking spray
• 1/4 cup chopped roasted peanuts

Preparation:

1. In a large saucepan, combine brown rice, wheat, 1 teaspoon salt, and 2 1/4 cups water. Bring to a boil, reduce heat, cover, and simmer until the wheat grains are tender, 45-50 minutes. Drain. The brown rice and wheat can be cooked in advance and stored in the refrigerator for up to 2 days.
2. Preheat oven to 190°C.
3. Place the peppers in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave until the peppers begin to soften, about 6 minutes. Let them sit, covered, until ready to use. Alternatively, place the peppers, cut-side down, in a 9 x 13-inch baking dish. Pour 1/4 cup hot water into the dish, cover tightly with foil, and bake until the peppers begin to soften, about 20 minutes. Let them sit, covered, until ready to use.
4. Heat the olive oil in a large skillet over medium-high heat. Add the jalapeño and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes, 1 teaspoon of salt, and a few grinds of black pepper and cook until the tomatoes are heated through, about 2 minutes. Stir in the peanut butter and soy sauce. Remove from heat.
5. Combine the grains, tomato-jalapeno mixture, and 1/2 cup ricotta. Season with salt and pepper to taste. Divide the filling among the peppers and top with the remaining ricotta. Spray a rimmed baking sheet with cooking spray and arrange the peppers on it. Drizzle with olive oil.
6. Bake until the tops are golden brown and the peppers are cooked through, about 30 minutes. Sprinkle with chopped peanuts and serve.