Peppers Potatoes Recipe

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Ingredients:

Serving

6 large poblano peppers, sliced .
10 jalapeno peppers, sliced
2 meidum onions, chopped.
1 tbsp ofolive oil
2 1/2 lb of russet potatoes, unpeeled, cooked, cubed .
2 cups of cooked barley .
2 tbsp of finely chopped cilantro leaves .
1 teapsoon of dried cumin.
salt and cayenne , to taste.

Directions:

Saute the peppers and onions in the olive oil in a large skillet until crisp tender (4-5 minutes).
Add the potatoes;, saute until browned (6-8 minutes).
Add the barley to skillet; cook over medium heat until hot through (3-4 minutes).
Stir in cilantro and cumin.
Season to taste with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	381.67 Kcal (1598 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	43.14mg	2%
Potassium	1719.36mg	37%
Total Carbs	83.96g	28%
Sugars	4.24g	17%
Dietary Fiber	9.86g	39%
Protein	10.43g	21%
Vitamin C	64.4mg	107%
Iron	3.6mg	20%
Calcium	63.9mg	6%

Amount Per 100 g
Calories	96.12 Kcal (402 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	10.87mg	2%
Potassium	433.02mg	37%
Total Carbs	21.14g	28%
Sugars	1.07g	17%
Dietary Fiber	2.48g	39%
Protein	2.63g	21%
Vitamin C	16.2mg	107%
Iron	0.9mg	20%
Calcium	16.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.8

Points
9

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free

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