Savory Vegan Stuffed Bell Peppers: A Delicious Twist on a Classic Recipe

Step 1

Begin by bringing a pot of water and barley to a lively boil over high heat. Once boiling, lower the heat and cover, allowing it to simmer gently until most of the water is soaked up, which typically takes around 30 minutes.

Step 2

Simultaneously, prepare a steamer by filling a saucepan with water, ensuring it sits just below the steamer insert. Allow the water to come to a vigorous boil. Next, add the bell peppers into the steamer, cover it, and let them steam until they reach a delightful tenderness, approximately 5 minutes. Afterward, rinse the peppers under cold water, cut off their tops, and set them aside for later use.

Step 3

After the barley has finished cooking, let it sit covered for an additional 5 to 10 minutes to further absorb the flavors.

Step 4

Preheat your oven to 350 degrees F (175 degrees C) in preparation for the next step.

Step 5

Transfer the cooked barley into a spacious bowl, incorporating the refried beans into the mix. Season with a dash of black pepper and blend everything thoroughly. Proceed to stuff the peppers generously with the barley and refried beans mixture. Place the filled peppers into a snug baking dish and sprinkle a layer of vegan cheese over the top. Finally, cover them with the reserved pepper tops.

Step 6

Bake the dish in the preheated oven until the centers are thoroughly heated, which usually takes about 30 minutes. Allow it to cool for a minimum of 5 minutes before serving to ensure the flavors settle and meld together beautifully.