|Poblano peppers||4 Large|
|Barley||1 Cup (16 tbs), prepared|
|Ground turkey||1 Pound|
|Corn||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||2 Large, diced|
|Taco seasoning||1 Ounce (1 Packet)|
|Chili powder||2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Jalapeno salsa||6 Ounce (1/2 Jar)|
|Parrano cheese||1 Cup (16 tbs)|
Blister peppers over a gas stove flame with tongs, grill or broil just enough to get a little char on the peppers. Cut in ½ and remove seeds. Meanwhile prepare barley according to directions. You could substitute rice if you’d like.In a skillet brown turkey, then add the corn, barley, tomatoes and seasonings. Stuff peppers generously with filling. Pour salsa over the peppers and top with cheese. Cover and bake for 30-40 minutes in a 350F oven until peppers are tender and cheese is bubbly.
This recipe was contributed by Parrano. To learn more information about Parrano visit www.diarydial.com.