Quinoa Stuffed Poblano Chiles Recipe

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I've already forgotten which site I found this at but it's the same one I have

on an abused recipe card. Quinoa Stuffed Poblano Chiles Recipe

Ready in: 30-60 minutes

Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 4(change servings)

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Categories:

--Peppers Recipes

 

Ingredients:

4 poblano chiles, 5 " long

1 1/2 cup water

3/4 cup uncooked quinoa

Cooking Spray

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup chopped onion

2 teaspoons jalapeno pepper -- seeded, and minced

2 cloves garlic -- minced

2 tablespoons unsalted, pumpkin seed kernels

1/2 cup minced green onions

1 tablespoon minced fresh cilantro

1 tablespoon low-sodium soy sauce

1 tablespoon lime juice

2 cups tomato juice

1 cup reduced-fat sharp cheddar cheese -- shredded

 

Directions:

Preheat oven to 350 degrees F.

 

Cut chiles in half lengthwise; remove stems and seeds. Set aside.

 

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce

heat, and simmer 13 minutes or until liquid is absorbed. Set aside.

 

Spray a large nonstick skillet with cooking spray; place over medium- high heat

until hot. Add bell peppers, onion, jalapeño pepper, and garlic; sauté 2

minutes. Add pumpkin seed kernels; sauté 2 minutes. Remove from heat; stir in

quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 1/3 cup quinoa

mixture into each chile half.

 

Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish.

Cover and bake at 350 degrees F for 20 minutes. Sprinkle cheese over chiles;

bake, uncovered, an additional 10 minutes or until cheese melts and chiles are

thoroughly heated. Spoon tomato juice over chiles.

 

This recipe for Quinoa Stuffed Poblano Chiles serves/makes 4

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

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-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

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