I’m not 100% vegan yet but with this kind of delicious recipes, I’m that close (very close). Bell peppers are one of my favorite veggies and finding new ways to accommodate them is always very exciting. I’m sharing with you this super easy (foolproof so to speak) recipe. Don’t forget to have some fun with the different bell pepper shades….the whole purpose of eating vegetarian and / or vegan is to #EatTheRainbow!
Serving: 8 stuffed peppers (should be enough for 4 hungry people)
Total Time: 30 minutes preparation + 30 minutes cook time
– 4 peppers (ideally 1 red, 1 yellow, 1 orange and 1 green)
– 1/2 cup uncooked pearl barley
– 4 garlic cloves
– 8 white mushrooms
– ½ cup chopped parsley
– 1 ball of mozzarella ~ 220g (or any type of vegan grated cheese)
– olive oil
– salt & pepper
Start by prehearing the oven to 400°F (200°C).
In a large saucepan, bring water to a boil. Add salt and cook the pearl barley according to the packaging instructions (usually 30 minutes).
Peel and chop the garlic cloves finely.
Wash the mushrooms. Cut off the stems and make sure there is no mud or sand on them anymore. Slice them finely.
Cut the ball of mozzarella cheese into small cubes.
Wash the peppers, cut them in halves and empty them.
In a frying pan, pour 3 soup spoons of olive oil. Fry the garlic cloves until golden. Add the chopped mushrooms and cook for 10 minutes. Season with salt and pepper.
Drain the pearl barley.
Mix the vegetables, chopped parsley and pearl barley together. Add the chunks of mozzarella cheese.
Fill the empty halves of bell pepper with this mixture.
Dispose the veggie stuffed peppers on a baking dish and cook in the oven for 30 minutes.