Barley Stuffed Capsicums
3 hours 30 minutes
A good vegetarian dinner. Normally capsicums are stuffed first and then roasted; this recipe roasts them first and then stuffs them.
1 person made this
Ingredients
Serves: 6
- 6 medium capsicums
- olive oil
- 1 1/2 cups pearl barley
- 1 tablespoon butter
- 1 onion, finely chopped
- 1 cup coconut cream
- 1 cup grated parmesan
- 3 tablespoons chopped parsley
- salt and pepper to taste
- 1 bunch rocket
Directions
Preparation:30min ›
Cook:1hour ›
Extra time:2hours resting ›
Ready in:3hours30min
- Preheat oven to 200 degrees C. Brush the capsicums with olive oil and bake until they are starting to blister, 15-20 minutes. Remove from the oven, place in a bowl and cover with cling wrap to make them sweat. Leave for 2 hours.
- Carefully peel off the skins, leaving the capsicums whole (don't worry if you can't get all the skin off). Remove the seeds and core. Set aside.
- Rinse the barley and cook in boiling salted water 45 minutes, or until tender. Strain.
- In a large saucepan, heat the butter and cook the onion until soft. Add the barley, coconut cream, parmesan and parsley. Season and stir over medium heat until well combined.
- Spoon the barley mixture into the capsicums and serve on a bed of rocket, drizzled with a little olive oil.
