
The ingredients were as followed...
6 tablespoons of pearl barely (I used brown rice), 1 1/2 cups water, 4 large bell peppers , 1 small onion - diced, 1 celery stalk (I think we used 3 - I like celery), 3/4 lb ground chicken (not found so i used turkey), 1 1/4 cups light beer or chicken broth, 2 tablespoons of Dijon mustard, 1/2 teaspoon caraway seeds, 1/2 teaspoon salt, ground pepper to taste, 3 teaspoons of golden raisins, 2 tablespoons sliced almonds
Directions...
Cook rice/barely according to directions on package - set aside. Bring a large pot of water to boil. After cutting tops of bell peppers place in boiling water for 3 minutes. Rinse with cool water immediately after to stop further cooking. Preheat your oven at this point to 375. In a large skillet cook diced onion with celery until soft for about 3 minutes. Add your chicken/turkey and cook until browned. Add 1/4 cup of beer or broth, mustard, caraway seeds,salt & ground pepper. Cook until liquid reduces to a glaze - 2 minutes. Remove mixture from heat. Add in the barely or rice, raisins, and almonds. Stuff mixture into bell peppers, place in a snug baking dish. Pour remaining beer in the bottom of the dish and bake for 30 minutes. Discard sauce after baking and serve.



















