Easy Vegan Stuffed Bell Peppers
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Description
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
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
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.
Nutrition Facts
serving: 2 bell peppers
calories: 348.7 kcal
carbohydrates: 60.2 g
protein: 14.7 g
saturated fat: 2.5 g
sodium: 790.6 mg
fiber: 16.9 g
sugar: 6.3 g
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