Chicken Stuffed Bell Peppers
|Pearl barley||6 Tablespoon, rinsed|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Bell peppers||4 Large (Red / Green / Yellow)|
|Onion||1 Small, chopped|
|Stalk celery||1 , chopped|
|Ground skinless chicken breast||3⁄4 Pound|
|Light beer/Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Dijon mustard||2 Tablespoon|
|Caraway seeds||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Golden raisins||3 Tablespoon|
|Sliced almonds||2 Tablespoon|
1. Combine the barley and water in a small saucepan; bring to a boil. Reduce the heat and simmer, covered, until tender, about 35 minutes. Remove the pan from the heat and let stand, covered, 10 minutes.
2. Meanwhile, cut 1/4-inch off the tops of the bell peppers, then core and seed the bell peppers. Bring a large pot of water to a boil, add the bell peppers, and cook 3 minutes; drain. Rinse under cold running water; drain.
3. Preheat the oven to 375°F. To make the filling, spray a large skillet with nonstick spray and set over medium heat. Add the onion and celery; cook, stirring frequently, until softened, about 3 minutes. Add the chicken and cook, breaking it up with a wooden spoon, until browned, about 2 minutes. Add 1/4 cup of the beer, the mustard, caraway seeds (if using], salt, and ground pepper. Cook, stirring occasionally, until the liquid reduces to a glaze, about 2 minutes. Remove the skillet from the heat and stir in the cooked barley, raisins, and almonds.
4. Stuff the filling into each bell pepper. Place the stuffed peppers in a 9-inch square baking dish. Pour the remaining 1 cup beer around the stuffed peppers. Bake until the peppers and filling are cooked through, about 30 minutes. Carefully transfer the stuffed peppers to 4 plates, using two large spoons and supporting the bottom of each pepper as you pick it up. Discard the sauce in the dish.