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.
Preparation Details
Prep Time: 5 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Servings: 2
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)
Steps
- 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.
- 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.
- Remove barley from heat and keep covered for 5 to 10 more minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.
