Tasty, but needs something extra.
Quinoa-Stuffed Poblano Chiles
Beat the heat of poblano chiles with quinoa.
Yield: 4 servings (serving size: 2 stuffed chile halves)
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Amount per serving
- Calories: 329
- Calories from fat: 26%
- Fat: 9.6g
- Saturated fat: 4.3g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 2.2g
- Protein: 20.4g
- Carbohydrate: 47.9g
- Fiber: 7g
- Cholesterol: 19mg
- Iron: 7.4mg
- Sodium: 787mg
- Calcium: 347mg
- 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 jalapeÃ±o 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
- 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.
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