Quinoa-Stuffed Poblano Chiles

Ingredients

• 1 ½ cups water
• Cooking spray
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1 tablespoon minced fresh or 1 teaspoon dried cilantro
• 4 (5-inch) poblano chiles
• 2 teaspoons minced seeded jalapeño pepper
• ½ cup chopped red bell pepper
• + 25 more ingredients
• • ¾ cup uncooked quinoa
  • 1 tablespoon minced fresh or 1 teaspoon dried cilantro
  • 2 tablespoons unsalted pumpkin seed kernels
  • 1 ½ cups water
  • 2 cups tomato juice
  • 2 teaspoons minced seeded jalapeño pepper
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • ½ cup chopped red bell pepper
  • ¾ cup uncooked quinoa
  • 1 tablespoon lime juice
  • ½ cup chopped green bell pepper
  • ½ cup chopped green bell pepper
  • 2 tablespoons unsalted pumpkin seed kernels
  • 1 tablespoon low-sodium soy sauce
  • 2 garlic cloves, minced
  • ½ cup chopped onion
  • ½ cup minced green onions
  • 1 tablespoon lime juice
  • 2 cups tomato juice
  • Cooking spray
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 tablespoon low-sodium soy sauce
  • ½ cup minced green onions
  • 4 (5-inch) poblano chiles

Preheat oven to 350°. 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 m...

View full recipe at My Recipes