This Chicken Stuffed Peppers recipe takes a little time to prepare, as there are several steps involved. However the time is well worth it! You can use whatever color pepper you like to create a very colorful dinner. The peppers are a complete dinner by themselves but they pair well with a fresh green salad.
Chicken Stuffed Peppers
Ingredients:
6 Tbsp pearl barley, rinsed
1- 1/3 cups water
4 large peppers, green, red, orange or yellow
1 small onion, chopped
1 celery stalk, chopped
¾ pound ground chicken breast (I made my own)
1 ¼ cups light beer
2 Tbsp Dijon mustard
½ tsp caraway seeds (optional)
½ tsp salt
Fresh pepper
3 Tbsp raisins
2 Tbsp sliced almonds
Directions:
Combine the barley and water in a small saucepan and bring to a boil. Reduce the heat and simmer, covered until just tenders, about 30 minutes. Removed from heat and set aside. Cut the tops off the peppers and core and seed them. Bring a large pot of water to boil and add the peppers. Cook for three minutes. Drain under cold water and set aside.
Preheat your oven to 375. Make the filling for the peppers. Spray a large skillet with nonstick oil. Add the onion and celery and cook for about three minutes or until softened. Add the chicken and cook until the chicken is browned, about two minutes. Add ¼ cup of the beer, the mustard, caraway seeds, salt and pepper. Cook until the liquid reduces to a glaze and removed the skillet form the heat. Add the barley, raisins and almonds. Carefully stuff the filling into each pepper. Place the stuffed peppers in a 8-9 inch square baking dish. Pour the remaining 1 cup of beer around the peppers. Bake until the peppers and filling are cooked through, about 30 minutes.
Carefully transfer the peppers to your plates and serve.
This is a very filing dinner, and works well as leftovers too!
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