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 So Great
Tips From The Kitchen
- Precook the rice or grains to save time when assembling the filling.
- Add spices like smoked paprika or cumin for extra depth of flavor.
Step 1
Bring some water and barley to a boil in a pot over high heat. Once it’s boiling, cover the pot and turn the heat down to low so it can simmer gently. Let it cook until most of the water is absorbed, which usually takes about 30 minutes.
Step 2
While the barley is cooking, set up a steamer by placing a steamer basket inside a saucepan with a little 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. After steaming, rinse the peppers under cold water to cool them down. Slice off the tops and save them to use as lids later.
Step 3
When the barley is done, take it off the heat and keep it covered for another 5 to 10 minutes so it can finish steaming. Meanwhile, preheat your oven to 350°F (175°C).
Step 4
Put the barley into a big bowl and stir in the refried beans along with a good sprinkle of black pepper. Mix everything together well. Then, stuff each pepper with the barley and bean mixture. Place the filled peppers in a small baking dish, sprinkle some vegan cheese on top, and cover each one with its reserved pepper top.
Step 5
Pop the dish in the oven and bake until the centers are piping hot, about 30 minutes. Let the peppers cool for at least five minutes before digging in.
