Ingredients
- 1 ½ cups water
- ½ cup barley
- 2 large bell peppers
- 1 cup reduced-fat vegetarian refried beans (such as Ortega®)
- 1 pinch ground black pepper
- ¼ cup shredded mozzarella-style vegan cheese (such as Daiya®), or to taste (Optional)
What Makes This Recipe Unique
Chef's Cooking Tips
- Precook the rice or grains to save time when assembling.
- Add a pinch of smoked paprika or chili flakes for a smoky, spicy kick.
Directions
Bring some water and barley to a boil in a pot over high heat. Once it’s boiling, cover the pot, lower the heat, and let it simmer until most of the water is gone, which should take about 30 minutes. While that’s cooking, set up a steamer by placing a steamer basket inside a saucepan with water just below the basket. Bring the water to a boil, then add the bell peppers. Cover and steam them for about 5 minutes until they’re just tender. Afterward, rinse the peppers under cold water to cool them down a bit. Slice off the tops of the peppers and save them to cover the stuffed ones later. Once the barley is done, take it off the heat and let it sit covered for another 5 to 10 minutes. Preheat your oven to 350°F (175°C). Transfer the barley to a big bowl, stir in the refried beans, and season with some black pepper. Stuff this mixture into the peppers, place them snugly in a baking dish, and sprinkle some vegan cheese on top. Pop the reserved tops back on and bake everything for about 30 minutes, until the filling is piping hot. Let the peppers cool for a few minutes before digging in.
