Tex-mex Chicken & Barley-stuffed Peppers

Login to Save

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
  •  

Description

Tex-Mex Chicken & Barley-Stuffed Peppers - The Huffington Post

Kitchen Daily Favicon Kitchen Daily
View Full Recipe

Back to top