1 tablespoon vegetable oil
1/2 green bell pepper, chopped
2 yellow bell peppers, chopped
1 medium red onion, chopped
1 medium orange, chopped
2 cups peeled and sliced fresh mushrooms, chopped
1 cup water
1 cup brown sugar
1/2 cup coconut milk
1/2 cup olive oil
1 egg, lightly beaten
2 tablespoons packed light brown sugar
1 teaspoon almond extracts
1 teaspoon dried oregano
1 fresh onion, sliced
1 cup water, or as needed
1/2 cup Scotch bonnet chile de arbol sauce
1 egg
1 cup chicken broth
1 (14 ounce) can whole kernel corn, undrained
3 tablespoons soy sauce
1 tablespoon sweet pickle relish
2 tablespoons salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C). Heat oil in large skillet over medium heat. Add green pepper; stir-fry until golden brown. Add yellow pepper; cook 3 minutes, stirring frequently, or until lightly browned. Add onion and orange peppers; cook 1 minute, stirring often. Let simmer approximately 5 minutes.
Remove beef and rice from skillet. Sift together brown sugar, white vinegar, black pepper and parsley; mix together. Watch closely to avoid burning. Heat oven to 350 degrees F (175 degrees C). Place a plate upside down within 6 inches of center of pan, facing the heat, and roll into a 1 inch thick. Place roast in saucepan; place oven rack in oven casserole dish, and place dish in oven. Place squash and beans in pan; add brown sugar mixture. Arrange spinach on bottom of dish and filled with bean mix; pour soy sauce mixture over, top and bottom as needed. Top with chicken broth and roast. Place lid on dish; layer corn over skillet.
Bake 20 minutes in the preheated oven. Top with soup; roast another 20 minutes or so, until barley is tender. Remove roast while still warm. Remove casserole from oven; brush roast with remaining brown sugar and leftovers. Top with soy sauce and remaining glaze. Reserve spray from roasting dish for gravy. Cook 5 minutes or so in the preheated oven, stirring every 5 minutes or so.
Preheat oven on broiler. Brush bread crumbs with 1/2 cup reserved soy sauce. Place roast on foil or platter. Roast 15 minutes more or until very well cooked. Cut into 1 inch squares. Return stuffed roast to roasting dish.