Mushroom & Pearl Barley Stuffed Peppers Recipe
These unique Italian stuffed peppers are filled with a creamy orzotto made from pearl barley, mushrooms, and onions, then topped with a blend of mascarpone cream cheese and Parmesan. Unlike traditional rice-filled versions, these sweet peppers are paired with a fresh tomato and green salad, drizzled with pesto dressing.
Ingredients
Pepper
- 2 whole bell pepper (red)
- 10 grams butter
- 3 sprig fresh thyme
- 2 cloves garlic
- 30 grams mascarpone cheese
- 150 grams mushrooms
- 1 tbsp olive oil
- 1 whole onions
- 10 grams parmesan or pecorino cheese
- 100 grams pearl barley
- 1 cube stock cube veg
- 700 ml water
- 60 ml white wine
- salt (to taste)
- black pepper (to taste)
Salad
- 0.5 whole bell pepper (yellow)
- 100 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Dressing
- black pepper (to taste)
- 1 cloves garlic
- 2 tbsp olive oil
- 1 tsp pesto
- 1 tbsp red wine vinegar
- salt (to taste)
- 2 grams granulated sugar
- 1 tsp tomato puree
Instructions
- boil half the amount of water, take half the stock cubes and add to the boiling water and stir, leave to cool, add pearl barley to a bowl, add the stock to the pearl barley and leave overnight to soak.
- peel and chop the onion(s) finely, place half the chopped onions in a pan with butter and a spot of oil, cook the onions till soft, while the onions are cooking.
- boil the remaining water, take the remaining stock cube and add to the boiled water and stir, Drain and wash the pearl barley, 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, while the barley is cooking.
- heat the olive oil in the frying pan, add the remaining onions to the frying pan, cook the onions till soft.
- 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 colored, finely grate the parmesan.
- set the oven to 180C 350F or gas mark 4, 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.
- when the barley is cooked drain any excess liquid, add the mushroom mixture to the barley, stir through 1/3 of the mascarpone and half the grated parmesan, cook for a minute or two, taste and season with salt and pepper if necessary.
- cut the top of the peppers and remove the seeds, stuff the peppers with the barley and mushroom mixture, lightly coat the baking tray with oil using a pastry brush, place the peppers on the baking tray, spread half a tbsp of mascarpone onto each pepper, add the remaining grated parmesan and place on top of the mascarpone.
- place the pepper lids on the tray, place in the oven, cook for 15 mins to 20 mins, check after 10 minutes and if the pepper lids are cooked remove and set aside.
- 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.
- Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar, salt and pepper. Add a little extra sugar if it is to tart, add the tomato dressing to the salad.
- remove the peppers from the oven, place on a serving plate.
- serve with salad
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