Barley Stuffed Poblanos Recipe

Name: Barley Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, divided; 1 large onion, diced; 1 1/2 cups barley, soaked overnight and drained; 1 bunch kale, thick stems removed, leaves chopped; 1 1/8 teaspoons chili powder, divided; 3 garlic cloves, minced; 1 (28 ounce) can whole canned tomatoes, crushed; 1/4 teaspoon kosher salt; 6 large poblano peppers; 2 ounces low-fat white cheddar cheese, grated (1/2 cup); 2 ounces reduced-fat monterey jack cheese, halved; 1/2 cup crumbled queso fresco

Servings: persons

3 tablespoons olive oil, divided
1 large onion, diced
1 1/2 cups barley, soaked overnight and drained
1 bunch kale, thick stems removed, leaves chopped
1 1/8 teaspoons chili powder, divided
3 garlic cloves, minced
1 (28 ounce) can whole canned tomatoes, crushed
1/4 teaspoon kosher salt
6 large poblano peppers
2 ounces low-fat white cheddar cheese, grated (1/2 cup)
2 ounces reduced-fat monterey jack cheese, halved
1/2 cup crumbled queso fresco

1
In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook until soft (5-7 minutes). Add barley and 3 3/4 cups water and cook until barley is tender (about 30 minutes). Stir kale and 1/8 teaspoon chili powder into barley until kale is wilted; mix in cheddar.
2
Meanwhile, in a heavy pot, heat remaining oil over medium heat. Add garlic and cook 3 minutes. Add tomatoes, remaining 1 teaspoon chili powder, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens (about 30 minutes). Turn heat to low; cover.
3
Preheat broiler with rack in middle position. Slice off stems from peppers to make a wide hole for stuffing; reserve stems. Using a small knife, carefully remove membranes and seeds. Stuff peppers tightly with barley mixture; return stem ends to top of peppers. Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through. Add tomato sauce to pan around peppers; cover each pepper with 1/2 slice Monterey Jack. Broil until cheese melts (1-2 minutes). Transfer peppers to plates with sauce; top each with 1 tablespoon plus 1 teaspoon queso fresco.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 1 large onion, diced, 1 1/2 cups barley, soaked overnight and drained, 1 bunch kale, thick stems removed, leaves chopped, and more.

Yes, Barley Stuffed Poblanos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Stuffed Poblanos

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