These unusual Italian pearl barley stuffed peppers are packed with a creamy mushroom, onion and pearl barley orzotto instead, and topped with mascarpone cream cheese and parmesan mix. These stuffed sweet peppers without rice are served with a light tomato and green salad with pesto dressing
Oven roasted peppers stuffed with a deliciously creamy barley risotto and topped with a mixture of parmesan and mascarpone cheese.
Our pearl barley risotto is cooked slightly differently to traditional risotto. The pearl barley is soaked overnight and then cooked till soft with a little onion. The mushrooms are caramelised separately with onions, garlic and thyme. The barley and mushroom mixtures are combined with mascarpone and parmesan to make a delicious stuffed pepper filling. The risotto mixture is packed into the peppers and topped with mascarpone and parmesan and baked in the oven till the peppers are soft and the cheese is golden brown.
These peppers are the perfect all year round meal idea and are delicious in both summer and winter, they also make the perfect veggie dinner party main course. We serve the peppers with a tomato and green salad with a herby pesto dressing to compliment the Italian flavours in the orzotto stuffing, making the perfect meal.
The orzotto risotto stuffing is the star of this dish, the nutty taste of the pearl barley and umami mushroom combined with the mascarpone and parmesan cheese makes the perfect stuffed bell pepper.
We think these barley stuffed peppers make a delicious main for any veggie dinner party, we would serve them with our butter bean and celeriac soup for the starter and our pear, chocolate and frangipan strudel for dessert.
Orzotto originates from the north east of Italy It is a risotto made with pearl barley instead of risotto rice. Pearl barley is traditionally used in the UK in stews and soups, but with the correct preparation it makes a sensational nutty risotto.