This recipe gets its unique taste and texture from a combination of raw, roasted, and jarred chiles and peppers. If you’re not a fan of goat cheese, use sliced fresh mozzarella or shredded Monterey Jack cheese instead.
- 5 Anaheim or poblano chiles
- 3/4 cup barley
- 2 red bell peppers, cut into 1-inch pieces (3 cups)
- 2 green bell peppers, cut into 1-inch pieces (3 cups)
- 2 yellow bell peppers, cut into 1-inch pieces (3 cups)
- 12 oz. goat cheese, cut into 16 thin slices
- 9 cloves garlic, minced (3 Tbs.), divided
- 6 portobello mushrooms, thickly sliced
- 1 12-oz. jar roasted red peppers, rinsed, drained, and sliced
Place chiles directly over flame on gas stove and cook until skin is charred, turning with tongs. (If you have an electric stove, broil chiles on baking sheet until skin is blackened, turning occasionally). Cool in plastic bag, then peel, seed, and chop.
Preheat oven to 450˚F. Generously spray inside of 5 1/2- or 6-quart Dutch oven with cooking spray. Combine barley and 3/4 cup water in pot. Layer red, green, and yellow bell peppers over top. Place half of goat cheese slices over peppers. Sprinkle with 1 1/2 Tbs. garlic and half of chopped chiles. Arrange portobello mushrooms on top, then layer with remaining goat cheese, chiles, and garlic. Top with roasted red peppers. Cover pot, and bake 60 minutes, or about 3 minutes after aroma wafts from oven.
- Calories: 277
- Carbohydrate Content: 34 g
- Cholesterol Content: 20 mg
- Fat Content: 10.5 g
- Fiber Content: 9 g
- Protein Content: 15 g
- Saturated Fat Content: 6.5 g
- Sodium Content: 265 mg
- Sugar Content: 8 g