Ingredients:

6 lrg Poblano peppers, sliced 2 med Onions, chopped 1 tbl Olive oil, or vegetable oil 2 1/2 lb Russet potatoes, unpeeled, cooked, cubed 2 cup Cooked barley 2 tbl Finely chopped cilantro leaves 1 tsp Dried cumin Salt & cayenne to taste 

Preparation:

* Saute peppers & onions in oil in large skillet until crisp tender, about 5 minutes. Add potatoes;, saute until browned, 5-8 minutes. Add barley to skillet; cook over medium heat until hot through, 3-4 minutes. Stir in cilantro & cumin. Season to taste with salt & pepper. * Makes 4 servings. 

Notes: