Poblano chiles stuffed with healthful quinoa and a myraid of flavorful flavors.
4 5-inch poblano chiles
1-1/2 cup water
3/4 cup uncooked quinoa
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 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-degrees.
Cut chilies 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, jalapeno pepper, and garlic; saute 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 degrees for 20 minutes. Sprinkle the cheese over chilies. Bake, uncovered, an additional 10 minutes or until the cheese, melts and the chilies are thoroughly heated. Spoon tomato juice over chilies.
Recipe makes 4 servings.
Serving size: 2 stuffed Chili halves
Calories: 329; Total Fat: 9.6g; Cholesterol: 19mg; Sodium: 787mg; Carbohydrates: 47.9g Protein: 20.4g; Fiber: 7g
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