Barley Stuffed Capsicums

Barley Stuffed Capsicums


1 person made this

A good vegetarian dinner. Normally capsicums are stuffed first and then roasted; this recipe roasts them first and then stuffs them.

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

Preparation:30min  ›  Cook:1hour  ›  Extra time:2hours resting  ›  Ready in:3hours30min 

  1. 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.
  2. 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.
  3. Rinse the barley and cook in boiling salted water 45 minutes, or until tender. Strain.
  4. 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.
  5. Spoon the barley mixture into the capsicums and serve on a bed of rocket, drizzled with a little olive oil.

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