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Quinoa-Stuffed Poblano Chiles

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  • 4 poblano (5-inch) 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 jalapeno pepper
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted pumpkin seed kernels
  • 1/2 cup minced green onions
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 2 cups tomato juice
  • 1 cup shredded reduced-fat sharp cheddar cheese


  1. Heat oven to 350 degrees F.
  2. Cut chiles in half lengthwise; remove stems and seeds. Set aside.
  3. 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.
  4. Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeno pepper, and garlic; sauté 2 minutes.
  5. Add pumpkin seed kernels; sauté 2 minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice.
  6. Spoon 1/3 cup quinoa mixture into each chile half.
  7. Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish.
  8. Cover and bake at 350 degrees F for 20 minutes.
  9. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated.
  10. Spoon tomato juice over chiles.

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

Posted by Tiffany at Recipe Goldmine 2/18/2002 11:11 am.