THE RECIPE JOURNAL · Main Course
Hassle-Free Vegan Stuffed Peppers
These colorful stuffed peppers are packed with hearty veggies and flavorful spices, making them a perfect easy meal any night of the week. Plus, they’re completely vegan and come together with minimal effort for a tasty, wholesome dinner.
FROM THE KITCHEN • Hassle-Free Vegan Stuffed Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing some water and barley to a boil in a pot. Once it’s boiling, cover it up and lower the heat to let it simmer gently until most of the water is gone—this usually takes about 30 minutes. While that’s cooking, set up a steamer by placing a steamer basket inside a saucepan with water just below the basket. Bring the water to a boil, then pop the bell peppers in, cover, and steam them for around 5 minutes until they’re just tender. After that, rinse the peppers under cold water to stop the cooking, then carefully cut off the tops and save them for later.
02
Step 2
Once the barley is done, take it off the heat and leave it covered for another 5 to 10 minutes so it can finish cooking and absorb any leftover moisture. Meanwhile, preheat your oven to 350°F (175°C). Transfer the barley to a big bowl and stir in the refried beans along with a good sprinkle of black pepper. Fill each pepper with this mixture, place them in a baking dish, and sprinkle some vegan cheese on top. Don’t forget to put the reserved pepper tops back on to cover them.
03
Step 3
Pop the peppers in the oven and bake for about 30 minutes, or until they’re heated through and the cheese is melty. Let them sit for at least 5 minutes before digging in so they cool down a bit.
Why you’ll love it
These peppers are packed with flavor and nutrients without any fuss. They come together quickly and make a satisfying meal that’s both hearty and healthy. Plus, they’re great for anyone following a plant-based diet.
How to serve
Serve with a fresh green salad or steamed veggies for a balanced meal. A side of crusty bread or quinoa can also complement the dish nicely. Garnish with fresh herbs like parsley or cilantro to add brightness.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. You can also freeze the stuffed peppers for up to a month; thaw before reheating.
