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.

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Recipe Summary

prep:
5 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
2
Yield:
2 bell peppers
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

The green bell peppers can be changed to whatever color you prefer, although green is cheapest and works fine.

You may want to add your own seasonings, although the refried beans season the barley enough.

Nutrition Facts

349 calories; protein 14.7g 29% DV; carbohydrates 60.2g 19% DV; fat 6.1g 9% DV; cholesterol 0mg; sodium 790.6mg 32% DV. Full Nutrition
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