Quinoa-Stuffed Poblano Chiles

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QUINOA-STUFFED POBLANO CHILES

 

4 poblano (5-inch) chiles

1 1/2 C. water

3/4 C. uncooked quinoa

1/2 C. chopped green bell pepper

1/2 C. chopped red bell pepper

1/2 C. chopped onion

2 tsp. minced seeded jalapeno pepper

2 garlic cloves, minced

2 T. unsalted pumpkin seed kernels

1/2 C. minced green onions

1 T. minced fresh cilantro

1 T. Bragg's Liquid Aminos

1 T. lime juice

2 C. fresh tomato juice

 

Preheat oven to 350F.

 

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.

 

Saute bell peppers, onion, jalapeno pepper, and garlic in alittle

water.

 

Add pumpkin seed kernels; sauté 2 minutes.

 

Remove from heat; stir in quinoa, green onions, cilantro, bragg's, 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 350F for 30 minutes.

 

Spoon tomato juice over chiles.