Quinoa-Stuffed Poblano Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cheddar cheese and protein-packed quinoa help beat the heat of poblano chiles in this stuffed pepper dish. Ingredients:
4 (5-inch) 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 jalapeño pepper |
2 garlic cloves, minced |
2 tablespoons unsalted pumpkin seed kernels |
1/2 cup minced green onions |
1 tablespoon minced fresh or 1 teaspoon dried cilantro |
1 tablespoon low-sodium soy sauce |
1 tablespoon lime juice |
2 cups tomato juice |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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; 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.
4. Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350° 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.
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