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.