TEX-MEX CHICKEN AND BARLEY STUFFED PEPPERS
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 quick-cooking barley
1/2 cup frozen corn kernels
1/2 teaspoon cumin
1/3 cup chopped fresh cilantro
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 heat to medium-high 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.
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 quick-cooking barley
1/2 cup frozen corn kernels
1/2 teaspoon cumin
1/3 cup chopped fresh cilantro
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 heat to medium-high 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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