BARLEY-STUFFED PEPPERS
This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before. You could even reinvigorate a container of rice from last night's Chinese or Indian takeout! For a carnivore's take on this dish, add a cup of browned ground meat in place of 1 cup of the cooked barley or other grain.
Categories Mushroom Pepper Kid-Friendly Dinner Mozzarella Barley Healthy HarperCollins Small Plates
Number Of Ingredients 11
Steps:
- Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
- Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
- Preheat the oven to 350°F and make sure the oven rack is positioned in the center.
- In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
- After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
- Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
- Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
- Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
- Use a large spoon to divide the barley filling evenly among the pepper halves.
- Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.
BARLEY STUFFED POBLANOS
Make and share this Barley Stuffed Poblanos recipe from Food.com.
Provided by MarlaM
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 349.3, Fat 10.7, SaturatedFat 1.8, Cholesterol 2, Sodium 359.7, Carbohydrate 56.2, Fiber 15, Sugar 4.7, Protein 13.1
POTATO-STUFFED POBLANOS REVERSE POTATO SKINS
These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.
Provided by Potato Goodness
Categories Appetizers and Snacks Cheese
Time 1h12m
Yield 8
Number Of Ingredients 12
Steps:
- Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
- Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
- Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
- Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 27.2 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 7.9 g, Sodium 351.3 mg, Sugar 4 g
POBLANOS STUFFED WITH CHEDDAR AND CHICKEN
Another good recipe from Fine Cooking. These could be made ahead of time and heated through in the oven at a later time or the next day.
Provided by CC G
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
- Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
- Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 teaspoons salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
- Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Nutrition Facts : Calories 598.8, Fat 26, SaturatedFat 14.6, Cholesterol 69.3, Sodium 419.1, Carbohydrate 67.8, Fiber 2.9, Sugar 4.9, Protein 23.1
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