Peppers and Potatoes recipe

Ingredients:
6 large Poblano peppers, sliced.
2 meidum onions, chopped.
1 tablespoon of olive oil,
2 1/2 lb of russet potatoes, unpeeled, cooked, cubed.
2 cups of cooked barley.
2 tablespoons of finely chopped cilantro leaves.
1 teapsoon of dried cumin.
Salt and cayenne, to taste.

Procedures:
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.

Servings: 4.