Vegan Barley Stuffed Peppers
1 cup pearl barley (2 cups cooked)
2 cups water or vegetable broth
1/2 pound soy crumbles
1/4 cup onion, finely chopped
3 tablespoons Italian seasoned bread crumbs
2 tablespoons nutritional yeast
2 “eggs”, beaten (http://vegweb.com/index.php?topic=7678.0)
1 teaspoon salt (reduce if using broth for barley)
1 teaspoon red pepper flakes
4 tablespoons olive oil
sunflower seeds, optional
3 bell peppers, cut in half and seeded
1 jar (26 ounces) prepared pasta sauce
additional nutritional yeast, optional
1. In medium saucepan with lid, bring 3 cups water or low salt veggie broth to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.
2. Preheat oven 375 degrees F. In large bowl, combine crumbles, onion, bread crumbs, nutritional yeast, egg substitute, salt, red pepper, olive oil, and 2 cups cooked barley, and sunflower seeds, if using. Divide crumbles-barley mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Spray a 9×13-inch baking dish with non-stick cooking spray. Place filled pepper halves in dish.
3. Pour pasta sauce over peppers. Cover tightly with aluminum foil. Bake peppers for 45 minutes to an hour. To serve, arrange peppers on platter, spooning a portion of sauce over each pepper. Pour remaining sauce from baking dish into container to serve at table. Sprinkle additional nutritional yeast over peppers, if desired, and serve.
Source of recipe: I had some organic peppers that were going and a whole lot of barley.