Easy Vegan Stuffed Bell Peppers

Five ingredients, including barley and refried beans, are all it takes to make yummy vegan stuffed peppers that are budget-friendly to boot.

• Preparation Time: 5 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 10 mins
• Calories: 349 Calories

Ingredients

• 1 pinch ground black pepper
• 2 large bell peppers
• 1 cup reduced-fat vegetarian refried beans (such as Ortega®)
• 1.5 cups water
• 0.5 cup barley
• 0.25 cup shredded mozzarella-style vegan cheese (such as Daiya®), or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.

Step 3

Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.

Step 4

Remove barley from heat and keep covered for 5 to 10 more minutes.

Step 5

Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.

Step 6

Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.