I'm making barley stuffed poblano peppers. My own concoction.
I roast the peppers over a gas flame until charred. Let them cool in a paper bag and peel, split and seed them.
Cook some barley in vegetable broth until just tender to the bite. Saute some frozen corn, can of black beans (drained and rinsed and drained), the barley, salt, pepper, dried oregano and granulated garlic. Stir in some toasted pecans and a small handful of raisins. Stuff the peppers with that.
Make a sauce of soaked dried California red chiles, garlic, oregano, chile soaking liquid, sesame seeds, s/p, tsp honey and 1/4 tsp unsweetened cocoa all whirled around in the blender.
Place the stuffed pepper into a dish that is spread with a bit of the sauce. Small amount of sauce added to the top of the filling also. Bake at 350 for around 15-20 minutes. Sprinkle a bit of shredded sharp cheddar on top and bake another 5 minutes or until the cheese melts.