Quinoa Poppers

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Quinoa-Stuffed Poblano Chiles4 poblano (5-inch) chiles1 1/2 cups water3/4 cup uncooked quinoacooking spray1/2 cup chopped green bell pepper1/2 cup chopped red bell pepper1/2 cup chopped onion 2 teaspoons minced seeded jalapeno pepper2 garlic cloves, minced2 tablespoons unsalted pumpkin seed kernels1/2 cup minced green onions 1 tablespoon minced fresh cilantro1 tablespoon low-sodium soy sauce1 tablespoon lime juice2 cups tomato juice 1 cup shredded reduced-fat sharp cheddar cheesePreheat oven to 350 F. Cut chiles in half lengthwise; remove stemsand seeds. Set aside. Combine water and quinoa in a medium saucepan;bring to a boil. Cover, reduce heat, and simmer 13 minutes or untilliquid is absorbed. Set aside. Spray a large nonstick skillet withcooking spray; place over medium-high heat until hot. Add bellpeppers, onion, jalapeno pepper, and garlic; saute 2 minutes. Addpumpkin seed kernels; saute 2 minutes. Remove from heat; stir inquinoa, green onions, cilantro, soy sauce, and lime juice. Spoon1/3 cup quinoa mixture into each chile half. Pour tomato juiceinto a 13 x 9-inch baking dish; place stuffed chiles in dish. Coverand bate at 350 oF for 20 minutes. Sprinkle cheese over chiles;bake, uncovered, an additional 10 minutes or until cheese meltsand chiles are thoroughly heated. Spoon tomato juice over chiles.Yield: 4 servings (serving size: 2 stuffed chile halves).