Photo of Corn-and-barley chile rellenos by WW

Corn-and-barley chile rellenos

Total Time
1 hr 55 min
30 min
1 hr 10 min
You can swap in canned corn if that's all you have on hand.


Uncooked pearl barley

½ cup(s)

Poblano chile pepper

4 large

Canola oil

1 tsp


1 small, chopped


2 clove(s), minced

Ground cumin

½ tsp

Frozen corn

¾ cup(s), thawed (or fresh)

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)


2 Tbsp, chopped

Jalapeño pepper

½ medium, seeded and minced

Table salt

¼ tsp

Reduced fat sour cream

4 Tbsp, optional


1 item(s), cut into wedges


  1. Cook barley according to package directions. Drain. Rinse under cold running water; drain again. Transfer to large bowl.
  2. Meanwhile, preheat boiler. Line broiler rack with foil; place poblano peppers on foil. Broil 5 inches from heat, turning frequently with tongs, until skins blister, about 10 minutes. Transfer peppers with foil to work surface and wrap in foil. Let steam about 15 minutes.
  3. When cool enough to handle, peel blackened skin off peppers. Using sharp knife, make long slit in each pepper; remove seeds and membranes, being careful not to tear peppers.
  4. Preheat oven to 375°F. Spray 7 x 11-inch baking dish with nonstick spray.
  5. Meanwhile, heat oil in small nonstick skillet over medium heat. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic and cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add onion mixture, corn, Cheddar, cilantro, jalapeño, and salt to barley; stir to combine.
  6. Spoon about 3⁄4 cup barley mixture into each poblano pepper, mounding filling and taking care not to tear peppers. Arrange in prepared baking dish. Cover and bake until heated through, 20–25 minutes. Serve with sour cream on top (if using) and lime wedges on side.
  7. Serving size: 1 stuffed pepper with 1 tablespoon sour cream