Quinoa-Stuffed Poblano Chiles Recipe

Name: Quinoa-Stuffed Poblano Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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 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

1
Preheat oven to 350u00b0.
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, 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.
4
Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350u00b0 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.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (5-inch) poblano chiles, 1 1/2 cups water, 3/4 cup uncooked quinoa, Cooking spray, and more.

Yes, Quinoa-Stuffed Poblano Chiles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa-Stuffed Poblano Chiles

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