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Barley stuffed bell peppers

Barley stuffed bell peppers

Healthy, easy and delicious barley stuffed bell peppers with a smokey tomato sauce.
5 from 2 votes
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Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 7
Calories: 179kcal
Author: Maria

Equipment

Ingredients

  • 8 bell peppers
  • 1 medium zucchini - diced
  • 1 small onion - diced
  • 6 cloves of garlic - minced
  • 1 cup of chopped mushrooms
  • 1 16 oz can of chickpeas - drained and rinsed
  • 1 16 oz can of diced tomatoes
  • 1 cup of cooked barley (or grain of choice)
  • 1 bag of vegan mozzarella
  • 1 TBL nutritional yeast (optional)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup of vegetable broth
  • Salt and pepper to taste
  • 2 tsp oil

Instructions

  • Pre-heat oven to 375 degrees
  • Cut the tops off of the peppers and clean out the seeds.
  • Dice the pepper tops and save them for putting in the filling.
  • Drizzle a little oil over the whole bell peppers and bake for 25 minutes, or until peppers start to slightly soften.
  • Remove from the oven when done, and set aside
  • While peppers are cooking, dice up all of your vegetables
  • Add one teaspoon of oil to a saute pan on medium heat
  • Add the diced onions and saute for 1 minute
  • Add the mushrooms and saute for 2 minutes and season with a pinch of salt.
  • Add in the zucchini, bell pepper tops, minced garlic, can of chickpeas, can of tomatoes, 1 cup of cooked barley, 1 tsp each of garlic powder, oregano, thyme and basil, ½ tsp of smoked paprika and 1 cup of vegetable broth
  • Stir everything well, and let it simmer on medium low until the sauce thickens up. Should take about 8-10 minutes, depending on your stove.
  • Once everything is slightly cooked down, add in a handful of vegan mozzarella, and 1 TBL of nutritional yeast. Stir until the cheese melts and turn pan off of the heat
  • Stuff the bell peppers with the stuffing and top with a generous amount of vegan cheese.
  • To get the cheese to melt, it helps to cover the peppers with a lid of foil for part of the way.
  • Bake for 15 minutes, or until cheese looks melted and peppers are cooked.

Video

Notes

If you don't have barley on hand, use whatever grain you'd like. Couscous, quinoa, rice or farro are all good options.

Nutrition

Nutrition Facts
Barley stuffed bell peppers
Amount per Serving
Calories
179
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
233
mg
10
%
Potassium
 
686
mg
20
%
Carbohydrates
 
35
g
12
%
Fiber
 
9
g
38
%
Sugar
 
9
g
10
%
Protein
 
6
g
12
%
Vitamin A
 
4542
IU
91
%
Vitamin C
 
186
mg
225
%
Calcium
 
61
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.