55 Minutes
Pearl Barley Stuffed Peppers

Pearl Barley Stuffed Peppers

Roasted red peppers stuffed with creamy mushroom pearl barley risotto, flavoured with white wine and thyme, the dish is finished with a mascarpone and parmesan topping.

How it's doneDirections

Step 1

  • Boil half the amount of water.
  • Take half the stock cubes and add to the boiling water and stir
    stir and leave to cool.
  • In a bowl put the pearl barley into the cooled stock and leave overnight.

Step 2

  • Peel and chop the onion(s) finely.
  • Place half the chopped onions in a pan with butter and oil cook the onions till soft.

Step 3

  • Drain and wash the pearl barley.
  • Take the remaining stock cube and add to the remaining boiled water and stir.
  • Add the barley to the onions with the white wine.
  • Cook till wine has evaporated.
  • Add the stock to the barley simmer for 15 minutes.
  • Cook the barley until it is soft but with a slight bite to it.
  • Add additional water if the barley is to dry.

Step 4

While the barley is cooking.

  • Set the oven to 180C 350F or gas mark 4.
  • Heat the olive oil in the frying pan, add the remaining onions to the frying pan.
  • Cook the onions till soft

Step 5

  • Peel and crush the garlic using the garlic crusher or chop finely.
  • Add the garlic to the frying pan.
  • Wash and slice the mushrooms add the mushrooms to the frying pan.
  • Cook the mushrooms until coloured.

Step 6

  • Finely grate the parmesan.
  • Wash and remove the thyme leaves from their stalks.
  • Add the thyme to the mushroom mixture cook for a minute or two.
  • Remove from the heat

Step 7

  • When the barley is cooked.
  • Drain any excess liquid.
  • Add the mushroom mixture to the barley.
  • Stir through 1 tbsp of mascarpone and half the grated parmesan.
  • Cook for a minute or two taste and season with salt and pepper if necessary.

Step 8

  • Cut the top of the peppers and remove the seeds’
  • Stuff the peppers with the barley and mushroom mixture.
  • Spread half a tbsp of mascarpone onto each pepper.
  • Add the remaining grated parmesan and place on top of the mascarpone.

Step 9

  • Lightly coat the baking tray with oil using a pastry brush.
  • Place the peppers and lids on the tray.
  • Place in the oven cook for 15 mins to 20 mins.

Step 10

  • Wash mixed leaves and place in a serving bowl.
  • Place a cross on the top of the cucumber, then slice the cucumber to form quarters sprinkle over the salad leaves.
  • Wash the cherry tomatoes and then slice in half sprinkle over the salad leaves.
  • Wash and chop the yellow pepper(s) into small pieces
    sprinkle over the salad leaves.

Step 11

  • Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar, water.
  • Season to taste with salt and pepper.
  • Add a little extra sugar if it is to tart.

Step 12

Remove the peppers from the oven serve with salad add the tomato dressing

What you needIngredients

Servings 2
utensils
  • medium bowl
  • medium pan
  • chopping board
  • large knife
  • frying pan
  • baking tray
  • grater
  • Garlic crusher
  • small bowl
Red Peppers
  • 10 grams butter
  • 80 grams pearl barley
  • 2 bell pepper (red)
  • 150 grams mushrooms
  • 1 onions
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 1 stock cube veg
  • 50 ml white wine
  • 1 litre water
  • 1 tbsp olive oil
  • 2 tbsp mascarpone cheese
  • 10 grams parmesan
salad
  • 100 grams cherry tomatoes
  • 1/4 cucumber
  • 40 grams Salad leaves
  • 1/2 bell pepper (yellow)
dressing
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic
  • 1 tsp tomato puree
  • 1 tsp pesto
  • 4 tbsp water
  • 1/4 tsp sugar granulated
  • Salt to taste
  • black pepper to taste

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