Barley Stuffed Poblanos

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 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 cheddar cheese, grated (1/2 cup)
• 2 ounces reduced-fat monterey jack cheese, halved
• 1/2 cup crumbled queso fresco

Recipe

• 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.