Ingredients
2
2 servings
- •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)
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 349
- Carbohydrate: 60g
- Fat: 6g
- Fiber: 17g
- Protein: 15g
- Sugar: 6g
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