Effortless Vegan Stuffed Bell Peppers

Ingredients 0/6

Step 1

Bring some water and the barley to a boil in a pot. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer gently until most of the water is absorbed—this usually takes around 30 minutes. While that’s cooking, set up a steamer by placing a steamer basket in a saucepan with water just below the basket. Bring the water to a boil, then add the bell peppers. Cover and steam them until they’re just tender, about 5 minutes. Once they’re done, run them under cold water to stop the cooking, then carefully cut off the tops and set those aside—they’ll be great for covering the stuffed peppers later.

Step 2

After the barley is done simmering, take it off the heat and keep it covered for another 5 to 10 minutes to let it finish steaming. Preheat your oven to 350°F (175°C) while the barley rests. Then, transfer the barley to a big bowl and stir in the refried beans along with a good sprinkle of black pepper until everything is nicely combined.

Step 3

Now it’s time to stuff the peppers. Spoon the barley and bean mixture into each pepper, packing them well. Place the stuffed peppers upright in a small baking dish, sprinkle some vegan cheese on top, and cover each one with the reserved pepper tops. Pop the dish into the oven and bake until the filling is hot all the way through, about 30 minutes. Let them cool for a few minutes before digging in—this makes them easier to handle and lets the flavors settle.