Cheddar cheese and protein-packed quinoa help beat the heat of poblano chiles in this stuffed pepper dish.
4 (5-inch) poblano chiles
1 1/2 cups water
3/4 cup uncooked quinoa
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
How to Make It
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.
I left out the soy sauce, added canned tomatoes instead of the red pepper, and used the drained tomato sauce to coat the pan. I also broiled and peeled the poblanos before stuffing, and added chili powder,cumin, and cayenne to the sauteed vegetables and tomato sauce. It came out really well.
This recipe is bland, bland, bland! I used pepper jack cheese, added cumin and red pepper flakes for a kick and used more soy sauce and lime juice than recommended. I also flame roasted the peppers to give them more flavor and to pre-heat them before stuffing them with the quinoa. I also added one small chopped zucchini to the quinoa which helped make it more filling. Thank you to other reviewers for honest reviews and suggested add-ins (The el Pato tomato sauce was delicious)!
(Really good recipe with these changes!)
The peppers skin was tough so next time i will roast them. Didnt add pumpkin seeds. Didnt have tomato juice so added a bit of water to tomato sauce. Im a flavor person so these were a bit bland (but didnt have jalapeños so will try next time). Nothing a little hot sauce & dollop of sour cream couldn't fix!
Really enjoyed this dish. We roasted the peppers over our gas flame to soften them up a bit and give them a char. Also, I definitely recommend using El Pato tomato sauce (Ethnic food section) to give it a little more heat.
Thought this was a very tasty dish. I made the following modifications to the recipe: (1) didn't have the pumpkin seed kernels, (2) added a bit more garlic and (3) added a touch more soy sauce. Also, rather than using cheddar, I opted for grated parmesan. I thought that it might add a "nutty" flavor.
Next time around, I might add other veggies (carrots, zucchini, etc.). For a bit more "kick," chorizo could be good.
I'd definitely make this again. Not sure I would make it for a special occasion. Perhaps a few more attempts to make it my own.
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