Tex-mex Chicken And Barley-stuffed Peppers
From mountainmama 15 years ago
- 30 minutes to make
- Serves 4
This dish is so quick to make and with colored peppers its beautiful and winner.
Ingredients
- 4 large bell peppers, halved lengthwise through stem, seeded shopping list
- Nonstick spray shopping list
- 8 oz lean ground chicken shopping list
- 1 medium onion, chopped shopping list
- 1 can (10 oz) enchilada sauce shopping list
- 1/2 cup each quick-cooking barley and frozen corn kernels shopping list
- 1/2 tsp ground cumin shopping list
- 1/3 cup chopped fresh cilantro shopping list
How to make it
- 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.
People Who Like This Dish 2
- greentreefrogs TN
- minitindel THE HEART OF THE WINE COUNTRY, CA
- momo_55grandma Mountianview, AR
- imloulou Pensacola, FL
- ttaaccoo Buffalo, NY
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The Rating
Reviewed by 5 people-
wow mighty tasty recipe thanks
momo_55grandma
in Mountianview loved it
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WOW IS RIGHT LOOKS YUMMY THANK YOU HIGH 5
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Wow is right looks good! "FIVE FORKS"
greentreefrogs
in loved it
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