Easy Vegan Stuffed Bell Peppers
Description
Five ingredients, including barley and refried beans, are all it takes to make yummy vegan stuffed peppers that are budget-friendly to boot.
Ingredients
•
1 1/2 cups water
•
1/2 cup barley
•
2 large bell peppers
•
1 cup reduced-fat vegetarian refried beans (such as Ortega®)
•
1 pinch ground black pepper
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1/4 cup shredded mozzarella-style vegan cheese (such as Daiya®), or to taste
Directions
1
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.
2
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.
3
Remove barley from heat and keep covered for 5 to 10 more minutes.
4
Preheat the oven to 350 degrees F (175 degrees C).
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.
6
Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.