This Quinoa-Stuffed Poblano Chiles recipe is a savory and delicious way to get your daily dose of grains, vegetables and protein all in one plate. It’s low-fat, vegetarian and can be served as a main dish or a side. Enjoy!
- 4 5-inch - Poblano peppers
- 1.5 cups - Water
- 0.75 cup - Quinoa
- Cooking spray
- 0.5 cup - Green bell pepper, chopped
- 0.5 cup - Red bell pepper, chopped
- 0.5 cup - Onion, chopped
- 2 teaspoons - Jalapeno peppers, minced
- 2 tablespoons - Pumpkin seeds, roasted, unsalted
- 2 cloves - Garlic, minced
- 0.5 cup - Green onions, minced
- 1 tablespoon - Low-sodium soy sauce
- 1 tablespoon - Lime juice
- 2 cups - Tomato juice
- 4 ounces - Cheddar cheese, low-fat, shredded
- 1 tablespoon - Fresh cilantro, chopped
- Preheat oven to 350F.
- Cut chiles in half lengthwise and remove stems and seeds. Set aside.
- In a medium saucepan, combine water and quinoa. Bring to a boil. Cover and reduce heat, and simmer for 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 peppers and garlic; saute for two minutes. Add the pumpkin seeds and saute for two additional minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce and lime juice.
- Spoon 1/3 cup of quinoa mixture into each chile half.
- Pour tomato juice into a 13x9-inch baking dish and place the stuffed chiles in the dish. Cover and bake at 350F for 20 minutes.
- Sprinkle cheese over chiles and bake, uncovered for an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.
- Serve two chile halves per serving.
Quinoa-Stuffed Poblano Chiles are a great way to add flavor and nutrition to any meal. If you don’t like spicy food, you can leave out the jalapeno peppers or replace them with milder chiles. Serve with a side of black beans or cooked greens for added protein and vitamins. Enjoy!