Recipe

Tex-mex Chicken And Barley-stuffed Peppers Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago This dish is so quick to make and with colored peppers its beautiful and winner. Prep:10m Cook:30m Servings:4	Mountainmam
	texmex chicken and stuffed peppers

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Ingredients

4 large bell peppers, halved lengthwise through stem, seeded

Nonstick spray

8 oz lean ground chicken

1 medium onion, chopped

1 can (10 oz) enchilada sauce

1/2 cup each quick-cooking barley and frozen corn kernels

1/2 tsp ground cumin

1/3 cup chopped fresh cilantro

Directions

Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.

Broil 12 to 15 minutes, turning once or twice, until lightly charred and soft.

Meanwhile coat a large nonstick skillet with nonstick spray; heat over medium heat. Add chicken and onion, increase to medium-high heat and cook 5 minutes, breaking up chunks of chicken with a wooden spoon, until chicken and onions are lightly browned.

Add all but 1/4 cup enchilada sauce, 1 cup water, the barley, corn and cumin. Bring to a boil, reduce heat, cover and simmer 10 minutes or until barley is tender. Off heat, stir in cilantro. Spoon into pepper halves; drizzle with reserved enchilada sauce.

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Comments

momo_55grandma 1 year, 3 months ago said:
Wow mighty tasty recipe thanks

minitindel 1 year, 3 months ago said:
WOW IS RIGHT LOOKS YUMMY THANK YOU HIGH 5

greentreefrogs 1 year, 1 month ago said:
Wow is right looks good! "FIVE FORKS"

chefelaine 1 year ago said:
Your insane illegal use of my former avatar will do you no good.

To quote you:
"GO FUCK YOURSELF"

Is THIS any way for a REAL cook to behave?
I doubt it, madame.

NOTE:
The offensive language posted above was not MY WORDING, but that of 'mountain mama'.
I am merely QUOTING her for all to see.