• 4servings
  • 40minutes

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Nutrition Info . . .

VitaminsB2, B3, C, E, P
MineralsFluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large bell peppers, halved lengthwise through stem , seeded

  2. Nonstick spray

  3. 8 ounce(s) lean ground chicken

  4. 1 medium onion , chopped

  5. 1 can(s) (10 oz) enchilada sauce

  6. 1/2 cup(s) each quick-cooking barley and frozen corn kernels

  7. 1/2 teaspoon(s) ground cumin

  8. cup(s) chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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. We filled them with lean ground chicken and fiber-rich corn and barley.


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