Quinoa-Stuffed Poblano Chiles

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

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.