Easy Vegan Stuffed Bell Peppers

Step 1
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.

Step 2
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.

Step 3
Remove barley from heat and keep covered for 5 to 10 more minutes.

Step 4
Preheat the oven to 350 degrees F (175 degrees C).

Step 5
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.

Step 6
Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.