Barley-Stuffed Poblanos

Name: Barley-Stuffed Poblanos
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters barley, soaked overnight and drained; 794 grams whole peeled tomatoes, crushed; 1 teaspoons chili powder, divided; 3 garlic cloves, minced; 1 bunch kale, thick stems removed, leaves chopped; 0 teaspoons kosher salt; 3 slices reduced-fat Monterey Jack cheese, halved; 3 Tbsps olive oil, divided; 1 large onion, diced; 6 larges poblano peppers; 118 milliliters crumbled pasteurized queso fresco; 118 milliliters ounces reduced-fat white cheddar, grated

Barley-Stuffed Poblanos might be just the main course you are searching for. This recipe makes 6 servings with 474 calories, 20g of protein, and 22g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up poblano peppers, kale, monterey jack cheese, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

In a large saucepan, heat 1 tablespoon oil over medium heat.

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Cooking Oil

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Sauce Pan

Add onion and cook until soft (5-7 minutes).

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Onion

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.

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Chili Powder

Cheddar Cheese

Barley

Water

Kale

Meanwhile, in a heavy pot, heat remaining oil over medium heat.

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Cooking Oil

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Pot

Add garlic and cook 3 minutes.

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Garlic

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.

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Chili Powder

Tomato

Sauce

Salt

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.

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Stuffing