Sedona Peppers and Portobellos with Barley

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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5 Anaheim or poblano chiles
3/4 cup barley
2 red bell peppers, cut into 1-inch pieces (3 cups)
2 green bell peppers, cut into 1-inch pieces (3 cups)
2 yellow bell peppers, cut into 1-inch pieces (3 cups)
12 oz. goat cheese, cut into 16 thin slices
9 cloves garlic, minced (3 Tbs.), divided
6 portobello mushrooms, thickly sliced
1 12-oz. jar roasted red peppers, rinsed, drained, and sliced


Place chiles directly over flame on gas stove and cook until skin is charred, turning with tongs. (If you have an electric stove, broil chiles on baking sheet until skin is blackened, turning occasionally). Cool in plastic bag, then peel, seed, and chop.

Preheat oven to 450˚F. Generously spray inside of 5 1/2- or 6-quart Dutch oven with cooking spray. Combine barley and 3/4 cup water in pot. Layer red, green, and yellow bell peppers over top. Place half of goat cheese slices over peppers. Sprinkle with 1 1/2 Tbs. garlic and half of chopped chiles. Arrange portobello mushrooms on top, then layer with remaining goat cheese, chiles, and garlic. Top with roasted red peppers. Cover pot, and bake 60 minutes, or about 3 minutes after aroma wafts from oven.

Serves 8.