Simple Vegan Bell Peppers Stuffed with Barley

Name: Simple Vegan Bell Peppers Stuffed with Barley
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 0.5 cup Barley; 2 whole Bell Pepper; 1 pinch Black Pepper; 0.25 cup Shredded Vegan Mozzarella Cheese; 1 cup Vegetarian Refried Beans; 1.5 cups Water

Dinner 🍽️Lunch 🥪 Mexican Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Simple Vegan Bell Peppers Stuffed with Barley pair tender peppers with a hearty mix of barley and creamy refried beans, finished with a melty vegan cheese topping. The filling is savory and satisfying with a gentle peppery note, perfect for a cozy weeknight dinner or a make-ahead lunch. It’s a minimalist, budget-friendly dish that still feels comforting and complete.

Prep5 mins
Cook1 hr 5 mins
Serves2
DifficultyEasy

1

Bring the water and barley to a boil in a pot over high heat. Cover, reduce the heat to a simmer, and cook until most of the water is absorbed, about 30 minutes.
2

Meanwhile, set a steamer insert into a saucepan and add water to just below the steamer. Bring the water to a boil. Add the bell peppers, cover, and steam until just tender, about 5 minutes. Rinse the peppers under cold water. Cut off the tops and reserve them to cover the filled peppers.
3

Remove the barley from the heat and keep it covered for 5 to 10 more minutes.
4

Preheat the oven to 350 degrees F (175 degrees C).
5

Transfer the barley to a large bowl and stir in the refried beans. Sprinkle in the black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange the peppers in a small baking dish and sprinkle the vegan cheese over the filling. Cover with the reserved tops.
6

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