I just had to share this recipe with you. Consider it a gift to kick off your summer! I made this recipe a few weeks ago, and it was an instant success. My husband loved it, my kids loved it, and I loved that everyone cleaned their plates. But for some odd reason, I forgot to add it to my weekly menu again, until tonight! We have been grilling like crazy lately, and my kids needed a little variety, so I decided to make these stuffed peppers again. WOW! Another raving success! My husband even ate seconds. I just love a meal where everyone leaves the table well-fed and satisfied!
Now, before you think it may not work for your family, try it. I do not like traditional stuffed peppers. In fact, I don’t really loved cooked peppers, but this recipe is a winner; I promise!
- 4 red, orange, or yellow bell peppers (we love red)
- 1 lb. of ground chicken
- 1 cup of diced zucchini
- 1 cup of barley
- 2 cans of mild red enchilada sauce
- 1 tbsp. of ground cumin
- 1 tbsp. of paprika
- 1 tbsp. of chili powder
- 1 tbsp. of garlic powder
- 1 tsp. of salt
- 1 tsp. of pepper
- Drizzle of Sriracha (optional)
- Brown chicken in a large skillet
- Meanwhile, cut peppers in half and remove stems and seeds.
- Place 6 halves onto parchment lined baking sheet and roast for 20 minutes at 450 until tender and charred at the edges. Flip after 10 minutes.
- Chop the other 2 halves of peppers and the zucchini into small chunks.
- Add the vegetables and barley to the browning meat, mixing well.
- Reduce to a simmer and add the enchilada sauce and spices.
- Mix well and cover. Simmer for about 20 minutes, until the barley is tender.
- Remove the peppers from the oven and transfer to individual plates. Spoon a heaping portion of the filling into each pepper and serve immediately.
Variations: You can top with taco cheese or cilantro. Feel free to change-up or add additional veggies, such as frozen corn, diced tomatoes, or onions.