Stuffed bell peppers are one of my favorite meals. They’re easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!
INGREDIENTS:
1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
1/2 red onion, diced
1/2 C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
3/4 C vegan cheddar, shredded
1/3 C Tofutti sour cream
Salt and pepper, to taste
DIRECTIONS:
In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.
Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.
Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.
Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!
- 1 C pearled barley
- 2-1/2 C water or vegetable broth
- 3 large peppers, or 4 medium ones
- ½ red onion, diced
- ½ C pimentos, diced
- 6 large mushrooms, diced
- 1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
- 2 cloves garlic, minced
- 1 tsp olive oil
- ¾ C vegan cheddar, shredded
- ⅓ C Tofutti sour cream
- Salt and pepper, to taste
- In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
- Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.
- Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.
- Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.
- Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!
Wow, those are gorgeous.
Thanks! They’re even tastier!
These really do look fantastic! I’m a newcomer to vegan cooking, and just starting to explore some websites and blogs. I’ve really enjoyed everything I’ve seen here and appreciate everything you’re doing to help us “newbies”. I’m planning to make this tomorrow… hope it goes over well with my omnivore hubby.
I’m so glad, thanks! Here are a couple of other stuffed bell pepper recipes I’ve done, too. Field Roast stuffed peppers and small stuffed bell peppers. I’m pretty sure even an omnivore will love them! Phasing to a plant-based diet is the best thing you can do for yourself, so good for you on making the leap. Keep me posted on your progress and I’m always around if you have questions or need support! Thanks for stopping by!
Thanks for pointing out the other 2 recipes for me. Now I’m torn… which one to make first!! Although I think I’ll do the barley version first, since barley is such a healthy choice (high fiber, low glycemic), and it’s pretty new to me, so I’m eager to experiment with it.
Good choice! My husband said the barley one was his favorite. Let me know how they turn out!
These look yum! I make stuffed peppers with wild rice, tomato sauce and mint, topped-off with a dollop of tofutti sour cream. So good! I like your use of barley though – I’ve never actually cooked it before so perhaps this could be my inspiration…
I just started using barley–it’s really versatile. I’ll have to use wild rice as the pepper stuffing–that sounds perfect!
Oh my goodness… I made this last night and it was FANTASTIC! Absolutely delicious. I made a few very tiny adjustments but overall respected the recipe as written and the flavor/texture combination is just amazing. The barley is very hearty with a pleasant “chew” factor. I used cremini mushrooms vs white mushrooms for a more meaty type of texture. I was concerned that my omnivore hubby would sniff out the vegan cheese, so I used some Daiya and a tiny bit of his regular Mexican blend, but next time, I’ll use all Daiya. (Progress, not perfection just yet.)
That’s great!! The cremini mushrooms are a fantastic sub for meat. I think it’s smart to slowly ease your husband into veganism. It’ll eventually prove to him that he’s not going to starve, will get all the protein and calcium he needs, and he’ll even enjoy it! Thanks for giving this recipe a try!