Easy Vegan Stuffed Bell Peppers Food

EASY VEGAN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 425 °F.
• In a small pan bring a salted water to a boil over medium heat and cook the rice according to the package instructions. Drain on a colander and set aside.
• Cut off the tops of the bell peppers ("lids") and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
• In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes. Remove from the heat. Add cooked rice, 1/3 cup parsley, tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.
• Divide the mixture between the peppers and place the "lids" on top.
• Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.
• Sprinkle remaining parsley on top and serve.

EASY VEGAN STUFFED BELL PEPPERS

Steps:

• 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.