Roasted capsicum with pearl barley and parmesan
A lovely side dish to accompany any meal.
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6 medium red capsicums.
1 1/2 cups pearl barley.
1 tbsp butter.
1 onion, finely chopped.
1 cup coconut cream.
1 cup grated parmesan.
3 tbsp chopped parsley.
Sea salt and freshly ground black pepper.
1 bunch rocket.
Extra virgin olive oil.
Preheat the oven to 200C. Brush the whole capsicum with olive oil and bake until they are well-coloured and starting to blister (15 to 20 minutes). Remove from the oven, place them immediately in a bowl and seal tightly with a lid, or cling film, to make them sweat. Leave for 2 hours.
Carefully peel the skin off the capsicums, keeping them whole (it should come away easily but don't worry if you can't peel off every bit). Remove the seeds and core and trim the top. Set aside.
Rinse the pearl barley and cook in boiling salted water until tender, about 45 minutes (or as directed on the packet). Strain.
In a large saucepan, heat the butter and cook the onion until soft. Add the pearl barley, coconut cream, parmesan and parsley. Season well and stir over medium heat until thoroughly combined and heated through.
Spoon the pearl barley mixture into the capsicums. Lay the stuffed capsicums on serving plates, top with rocket and drizzle with extra virgin olive oil.