TEX-MEX CHICKEN & BARLEY STUFFED PEPPERS

JosieMomGramma

Nutritional Information TEX-MEX CHICKEN & BARLEY STUFFED PEPPERS
(per serving) 4 servings
Calories 251
Total Fat 9g
Saturated Fat 1g
Cholesterol 47mg
Sodium 310mg
Total Carbohydrate 32g
Dietary Fiber 5g
Sugars n/a
Protein 14g

Ingredients
• 4 large bell peppers, halved lengthwise through stem, seeded
• Nonstick spray
• 8 ounce(s) lean ground chicken
• 1 medium onion, chopped
• 1 can(s) (10 oz) enchilada sauce
• 1/2 cup(s) each quick-cooking barley and frozen corn kernels
• 1/2 teaspoon(s) ground cumin
• cup(s) chopped fresh cilantro
________________________________________
Directions
1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Put peppers cut side down in pan; coat peppers with nonstick spray.
2. Broil 12 to 15 minutes, turning once or twice, until lightly charred and soft.
3. 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.
4. 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. Fill them with lean ground chicken and fiber-rich corn and barley.

Mojoman02

Sounds delish! Thanks!