Barley-Stuffed Poblanos

Ingredients

• 1.5 cups barley drained
• 28 ounce canned tomatoes whole crushed peeled canned
• 1.1 teaspoons chili powder divided
• 3  garlic cloves minced
• 1 bunch kale thick chopped
• 0.3 teaspoon kosher salt 
• 3 slices monterrey jack cheese halved reduced-fat
• 3 tablespoons olive oil divided
• 1 large onion diced
• 6 large poblano peppers 
• 0.5 cup pasteurized queso fresco crumbled
• 0.5 cup cheddar white grated reduced-fat

Equipment

• frying pan
• sauce pan
• knife
• pot
• baking pan
• broiler

Directions

1. In a large saucepan, heat 1 tablespoon oil over medium heat.
2. Add onion and cook until soft (5-7 minutes).
3. 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.
4. Meanwhile, in a heavy pot, heat remaining oil over medium heat.
5. Add garlic and cook 3 minutes.
6. 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.
7. 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.
8. Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through.
9. Add tomato sauce to pan around peppers; cover each pepper with 1/2 slice Monterey Jack. Broil until cheese melts (1-2 minutes).
10. Transfer peppers to plates with sauce; top each with 1 tablespoon plus 1 teaspoon queso fresco.