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Tex Mex Stuffed Bell Peppers


  • 4 large green bell peppers
  • 2 cans (14-1/2 oz.) fire roasted diced tomatoes, drained
  • 1/2 cup tomato sauce
  • 1/4 tsp. hot pepper sauce
  • 2 cups cooked pearl barley (I pre-cook the day before if going to be in a time pinch)
  • 1 cup cooked chicken, roughly chopped
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1/2 cup Pepper Jack cheese, shredded


Preheat oven to 350 degrees F.

Cut peppers in half lengthwise, remove seeds, discard stems and place, cut side up, in a 13 x 9 inch baking dish.

Combine the diced tomatoes, tomato sauce and pepper sauce in a large bowl. Stir in the barley, chicken and beans and spoon mixture in to the peppers. Cover and bake for 40 to 45 minutes.


Sprinkle with cheese and bake uncovered 5 minutes longer or until cheese is melted.

By Deeli from Richland, WA

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