4 poblano (5-inch) chiles
1 1/2 cups 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 cilantro
1 tablespoon low-sodium soy sauce
1 tablespoon lime juice
2 cups tomato juice
1 cup shredded reduced-fat sharp cheddar cheese
Heat oven to 350 degrees F.
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, 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 F 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.
Yield: 4 servings (serving size: 2 stuffed chile halves).
Posted by Tiffany at Recipe Goldmine 2/18/2002 11:11 am.