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Chicken Stuffed Bell Peppers

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Golden raisins 3 Tablespoon
  Sliced almonds 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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