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Easy Vegan Stuffed Bell Peppers
Easy Vegan Stuffed Bell Peppers
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Prep Time:
5 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Budget-friendly vegan stuffed peppers with barley and refried beans, made with just five simple ingredients.
Ingredients:
  • 1.5 cups water
  • 0.5 cup barley
  • 2 large bell peppers
  • 1 cup reduced-fat vegetarian refried beans (such as Ortega®)
  • 1 pinch ground black pepper
  • 0.25 cup shredded mozzarella-style vegan cheese (such as Daiya®), or to taste
Instructions:
  • In a pot over high heat, bring water and barley to a lively boil. Once boiling, cover the pot and lower the heat to a gentle simmer. Allow it to simmer until most of the water is absorbed, approximately 30 minutes.
  • Place a steamer insert into a saucepan with water just below the bottom of the steamer. Bring the water to a boil, then add bell peppers. Cover and steam for about 5 minutes until just tender. Rinse the peppers under cold water and cut off the tops to reserve for covering the filled peppers.
  • Allow the barley to rest, covered, off the heat for an additional 5 to 10 minutes.
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine barley and refried beans in a large bowl, season with black pepper, and mix thoroughly. Fill the peppers with the barley and refried beans mixture. Place the peppers in a small baking dish, top with vegan cheese, and cover with the pepper tops before baking.
  • Bake in the preheated oven for 30 minutes until centers are very hot. Allow to cool for at least 5 minutes before serving.

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