Vegan Barley Stuffed Peppers (Easy Recipe)
These barley stuffed peppers are so delicious and a healthier version of the classic stuffed pepper recipe. This recipe includes a one-pot savory barley stew that's filled with amazing flavors, sweet and juicy colorful peppers and a simple creamy balsamic drizzle. Great family dinner everyone will love and very versatile. 100% vegan.
Servings: 6 stuffed peppers
Calories: 287kcal
Ingredients
- 3 large peppers colors of your choice
- ¾ cup pearl barley (uncooked) Italian barley works too
- 1 small yellow onion diced
- 8 oz mushrooms diced
- 3 cloves of garlic crushed
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 2 cups vegetable broth
- 1 cup cherry tomatoes halved or quatered
- 15 oz canned white beans (navy or cannellini) rinsed and drained
- salt to taste
For garnishing
- creamy tahini balsamic topping follow this creamy balsamic tahini dressing recipe
Instructions
- Warm up a large non-stick pan over medium-high heat with a little oil and then, add the onion and a pinch of salt. Cook for about 5 minutes stirring often and then, add the mushrooms, garlic and spices (oregano, basil, thyme, paprika) Stir to combine and keep cooking for another 5-7 minutes.
- Add the barley, stir and toast for about 1-2 minutes.
- Then, pour the broth over, stir and bring to a simmer. Cover and cook for 15 minutes on medium heat. Then, add the cherry tomatoes and white beans and keep cooking uncovered until the barley is tender, about 10 more minutes. Adjust salt to your taste. Remove from the heat when the barley is tender and the stew rich and thick (but not dry).
- Meanwhile, preheat the oven to 375º. Also, slice the peppers in half lengthwise and remove any white parts and the seeds. Place the halved peppers in the bottom of a baking dish facing up.
- Once the barley stew mixture is done cooking, then scoop the mixture into the opened peppers in their cavities all the way to the top. Cover with foil and bake until the peppers are tender, about 35-45 minutes (you can poke them to check for doneness).
- While the peppers are baking, then make the quick tahini sauce. Set aside.
- For serving, drizzle the creamy tahini balsamic sauce over the warm peppers and sprinkle some fresh herbs, then enjoy!
Video
Notes
- Storage: keep the leftovers in an airtight container in the fridge for up to 3-4 days. Reheat using the oven or the microwave. You can also freeze the stuffed peppers!
- If you prefer, you can top the stuffed peppers with some vegan mozzarella cheese before baking and omit the tahini sauce altogether.
- This recipe is super versatile and can easily be customized with different ingredients that you have, such as carrots, celery, Italian seasonings, red pepper flakes, balsamic vinegar, etc. Check the blog post for more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 287kcal | Carbohydrates: 47g | Protein: 13g | Fat: 6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 328mg | Potassium: 771mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2249IU | Vitamin C: 84mg | Calcium: 85mg | Iron: 4mg