Quinoa-Stuffed Poblano Chiles

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Quinoa-Stuffed Poblano Chiles

 

4 poblano chiles

1 1/2 cups 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 minced seeded jalapeno pepper

2 garlic cloves, minced

2 tablespoons unsalted pumpkin seeds

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 shredded reduced-fat sharp cheddar cheese

 

Preheat oven to 350 degrees.

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, jalapeno pepper, and garlic; saute 2

minutes. Add pumpkin seed kernels; saute 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 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.

Makes 4 servings.

 

 

 

 

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