Quinoa-Stuffed Poblano Chiles

Quinoa-Stuffed Poblano Chiles Recipe
Cheddar cheese and protein-packed quinoa help beat the heat of poblano chiles in this stuffed pepper dish.

Yield:

4 servings (serving size: 2 stuffed chile halves)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 26 %
Fat 9.6 g
Satfat 4.3 g
Monofat 2.5 g
Polyfat 2.2 g
Protein 20.4 g
Carbohydrate 47.9 g
Fiber 7 g
Cholesterol 19 mg
Iron 7.4 mg
Sodium 787 mg
Calcium 347 mg

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

Preparation

Preheat oven to 350°.

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, 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.

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.

Note:

July 1996
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