Quinoa-stuffed poblano chiles

4 servings

Ingredients

Quantity Ingredient
4 5 inch Poblano peppers
1½ cup Water
¾ cup Quinoa
Cooking spray
½ cup Green bell pepper; chopped
½ cup Red bell pepper; chopped
½ cup Onion; chopped
2 teaspoons Jalapeno peppers; minced
2 tablespoons Pumpkin seeds; roasted, unsalted
2 Cloves Garlic; minced
½ cup Green onions; minced
1 tablespoon Low-sodium soy sauce
1 tablespoon Lime juice
2 cups Tomato juice
4 ounces Cheddar cheese; lowfat, shredded
1 tablespoon Fresh cilantro; chopped

Directions

Preheat oven to 350F.

Cut chiles in half lengthwise, remove stems and seeds. Set aside. Combine water and quinoa in a med saucepan, bring to a boil. Cover and reduce heat, and simmer 13 mins or until liquid is absorbed. Set aside.

Spray a large nonstick skillet with cooking spray. Place over med-high heat until hot. Add bell peppers, onion, jalapeno peppers and garlic; saute 2 mins. Add pumpkin seeds and saute 2 add'l mins. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce and lime juice. Spoon ⅓ cup quinoa mixture into each chile half.

Pour tomato juice into a 13x9-inch baking dish, place stuffed chiles in dish. Cover and bake at 350F for 20 mins. Sprinkle cheese over chiles, bake, uncovered an add'l 10 mins or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.

Serving size: 2 chile halves.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Penchard@... on Mar 1, 1999, converted by MM_Buster v2.0l.

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