Red peppers stuffed with mushroom orzotto flavoured with garlic and thyme and topped with mascarpone and parmesan, serve these delicious peppers with a tomato and green salad with a tomato dressing.
Orzotto originates from the north east of Italy. Pearl barley is traditionally used in the UK in stews and soups, but with the correct preparation it makes a sensational nutty risotto.
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.
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 bell pepper stuffing.
These peppers are the perfect all year round dinner 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.
We think these 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.