Rating: 4 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 9

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

Recipe by Cooking Light July 1996

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Recipe Summary

Yield:
4 servings (serving size: 2 stuffed chile halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

329 calories; calories from fat 26%; fat 9.6g; saturated fat 4.3g; mono fat 2.5g; poly fat 2.2g; protein 20.4g; carbohydrates 47.9g; fiber 7g; cholesterol 19mg; iron 7.4mg; sodium 787mg; calcium 347mg.
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