Be the first to rate & review!
2 Photos
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.
Submitted by
karkar
Published on April 4, 2019
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 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)
Directions
-
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.
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 (per serving)
| 349 | Calories |
| 6g | Fat |
| 60g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 2 |
|
|
Calories 349 |
|
| % Daily Value * | |
|
Total Fat 6g |
8% |
|
Saturated Fat 3g |
13% |
|
Sodium 791mg |
34% |
|
Total Carbohydrate 60g |
22% |
|
Dietary Fiber 17g |
60% |
|
Total Sugars 6g |
|
|
Protein 15g |
29% |
|
Vitamin C 132mg |
147% |
|
Calcium 79mg |
6% |
|
Iron 4mg |
23% |
|
Potassium 503mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Leave a Reply