Italian Barley Stuffed Peppers

Roasted stuffed peppers packed with creamy mushroom, onion and pearl barley orzotto and topped with mascarpone cream cheese.

Utensils

1 chopping board, 1 large knife, 1 frying pan, 1 medium bowl, 1 Garlic crusher, 1 baking tray, 1 sieve, 1 medium pan, 1 grater, 1 jug.

Ingredients

2 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 onions, 10 grams parmesan or pecorino cheese, 80 grams pearl barley, 1 stock cube veg, 1 litre water, 60 ml white wine, salt and pepper to taste

Ingredients

80 grams pearl barley, 1 stock cube veg, 1 litre water

Method

boil half the amount of water

take half the stock cube 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

Ingredients

10 grams butter, 1 tbsp olive oil, 1 onion

Method
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

Ingredients

1 stock cube veg 1 litre water 60 ml white wine

Method
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

Ingredients

2 cloves garlic, 1 tbsp olive oil, 150 grams mushrooms

Method

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 coloured

remove the thyme leaves from the stalks and add to the pan

Ingredients
30 grams mascarpone cheese, 10 grams parmesan or pecorino cheese, salt and black pepper to taste

Method

set the oven to 180C 350F or gas mark 4

finely grate the parmesan

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

Ingredients

2 bell pepper (red)

Method
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

Method

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

remove the peppers from the oven place on a serving plate with the lids on