Tex-Mex Chicken & Barley-Stuffed P..

Provided by Woman's Day

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Prep: 10 mins
Cook:
Ready in: 10 mins

Serves:

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

Cooking Instructions

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.

Good with shredded romaine lettuce, avocado and tomato salad.

Brightly colored bell peppers are a great source of antioxidants. We filled them with lean ground chicken and fiber-rich corn and barley.