Quinoa-Stuffed Poblano Chiles

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

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Nutritional Information

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

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.
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