Quinoa-Stuffed Poblano Chiles

Name: Quinoa-Stuffed Poblano Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp minced fresh or 1 teaspoon dried cilantro; 2 garlic cloves, minced; 118 milliliters chopped green bell pepper; 118 milliliters minced green onions; 2 teaspoons minced seeded jalapeño pepper; 1 Tbsp lime juice; 1 Tbsp low-sodium soy sauce; 118 milliliters chopped onion; 20 inches poblano chiles; 2 Tbsps unsalted pumpkin seed kernels; 177 milliliters uncooked quinoa; 118 milliliters chopped red bell pepper; 113 grams cup shredded reduced-fat sharp cheddar cheese; 473 milliliters tomato juice; 355 milliliters water

You can never have too many main course recipes, so give Quinoa-Stuffed Poblano Chiles From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Cut chiles in half lengthwise; remove stems and seeds. Set aside.

Ingredients you will need

Chili Pepper

Seeds

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.

Ingredients you will need

Quinoa

Water

Equipment you will use

Sauce Pan

Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add bell peppers, onion, jalapeo pepper, and garlic; saut 2 minutes.

Ingredients you will need

Bell Pepper

Garlic

Pepper

Onion

Add pumpkin seed kernels; saute 2 minutes.

Ingredients you will need

Pumpkin Seeds

Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 1/3 cup quinoa mixture into each chile half.

Ingredients you will need

Green Onions

Lime Juice

Soy Sauce

Cilantro

Quinoa

Chili Pepper

Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350 for 20 minutes.

Ingredients you will need

Tomato Juice

Chili Pepper

Equipment you will use

Baking Pan

Oven

Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.

Ingredients you will need

Tomato Juice

Cheese

Chili Pepper

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

minced fresh or 1 teaspoon dried cilantro 2

garlic cloves, minced 118milliliters

chopped green bell pepper 118milliliters

minced green onions 2teaspoons

minced seeded jalapeño pepper 1Tbsp

lime juice 1Tbsp

low-sodium soy sauce 118milliliters

chopped onion 20inches

poblano chiles 2Tbsps

unsalted pumpkin seed kernels 177milliliters

uncooked quinoa 118milliliters

chopped red bell pepper 113grams

cup shredded reduced-fat sharp cheddar cheese 473milliliters

tomato juice 355milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Caves Roger Goulart Gran Reserva Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 23 dollars per bottle.