Barley-Stuffed Poblanos

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

3 tablespoons olive oil, divided

1 large onion, diced

1 ½ cups barley, soaked overnight and drained

1 bunch kale, thick stems removed, leaves chopped

1 ⅛ teaspoons chili powder, divided

3 garlic cloves, minced

1 (28-ounce) can whole peeled tomatoes, crushed

¼ teaspoon kosher salt

6 large poblano peppers

2 ounces reduced-fat white cheddar, grated (½ cup)

3 slices reduced-fat Monterey Jack cheese, halved

½ cup crumbled pasteurized queso fresco

Directions at health.com

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