Veggie Pearl Barley Stuffed Peppers with Mushrooms
Red bell peppers stuffed with a creamy mushroom and pearl barley risotto topped with mascarpone & parmesan, served with a tomato and green salad
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Ingredients
- 2 whole bell pepper (red)
- 1/2 whole bell pepper (yellow)
- black pepper (to taste)
- 10 grams butter
- 100 grams cherry tomatoes
- 1/2 whole cucumber
- 3 sprigs fresh thyme
- 3 cloves garlic
- 2 grams granulated sugar
- 30 grams mascarpone cheese
- 150 grams mushrooms
- 3 tbsp olive oil
- 1 whole onions
- 10 grams parmesan or pecorino cheese
- 100 grams pearl barley
- 1 tsp pesto
- 1 tbsp red wine vinegar
- 40 grams Salad leaves
- salt (to taste)
- 1 cube stock cube veg
- 1 tsp tomato puree
- 700 ml water
- 60 ml white wine
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