Barley-Stuffed Poblanos
This dish is fiber-packed—more than one-third of your daily amount. Your metabolism will get a kick from the chili powder, too. Because I am gluten sensitive, I substitute the barley for brown rice.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | 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 peeled tomato, crushed |
| 1/4 teaspoon | kosher salt |
| 6 | large poblano peppers |
| 1/4 ounce | white Cheddar cheese, grated (1/2 cup) |
| 3 slices | Monterey Jack cheese, halved |
| 1/2 cup | crumbled pasteurized queso fresco |
Directions:
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.
Source: health.com
