Peppers and Potatoes

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Peppers and Potatoes

 

6 large poblano peppers, sliced

2 medium onions, chopped

1 tablespoon of olive oil

2 1/2 lbs. russet potatoes, un-peeled, cooked, cubed

2 cups cooked barley

2 tablespoons finely chopped cilantro leaves

1 teapsoon dried cumin

salt and cayenne, to taste

 

Saute the peppers and onions in the olive oil in a large skillet until crisp

tender, 4 to 5 minutes.

Add the potatoes;, saute until browned, 6 to 8 minutes.

Add the barley to skillet; cook over medium heat until hot through 3 to 4

minutes. Stir in cilantro and cumin. Season to taste with salt and pepper.

 

 

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