Effortless Vegan Stuffed Bell Peppers

colorful stuffed peppers are packed with wholesome veggies and savory spices, making them a satisfying meal for any day of the week. Easy to prepare and full of flavor, they're perfect for a healthy, plant-based dinner.

Tips For Best Results

Choose bell peppers that are firm and bright in color for the best texture.
Parboil the peppers for a few minutes before stuffing to soften them slightly.
Use a mix of grains and beans to add extra protein and fiber.

Ingredients 0/6

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)

Why This Recipe Is A Must Try

These peppers are packed with vibrant flavors and wholesome ingredients. They are easy to prepare and perfect for a nutritious, plant-based meal. Plus, they make a colorful dish that everyone will enjoy.

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.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Options To Try

Serve warm with a side salad or steamed vegetables for a complete meal. A drizzle of vegan sour cream or a sprinkle of fresh herbs can add a nice finishing touch.

Storing This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender and the filling warm.