| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
Appetizers, Brunch, Mexican, Vegetables |
4 |
servings |
INGREDIENTS
| 4 |
|
5 inch Poblano peppers |
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Quinoa |
|
|
Cooking spray |
| 1/2 |
c |
Green bell pepper; chopped |
| 1/2 |
c |
Red bell pepper; chopped |
| 1/2 |
c |
Onion; chopped |
| 2 |
ts |
Jalapeno peppers; minced |
| 2 |
tb |
Pumpkin seeds; roasted, unsalted |
| 2 |
|
Cloves Garlic; minced |
| 1/2 |
c |
Green onions; minced |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Lime juice |
| 2 |
c |
Tomato juice |
| 4 |
oz |
Cheddar cheese; lowfat, shredded |
| 1 |
tb |
Fresh cilantro; chopped |
INSTRUCTIONS
Preheat oven to 350F.
Cut chiles in half lengthwise, remove stems and seeds. Set aside. Combine
water and quinoa in a med saucepan, bring to a boil. Cover and reduce heat,
and simmer 13 mins or until liquid is absorbed. Set aside.
Spray a large nonstick skillet with cooking spray. Place over med-high heat
until hot. Add bell peppers, onion, jalapeno peppers and garlic; saute 2
mins. Add pumpkin seeds and saute 2 add'l mins. 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 13x9-inch baking dish, place stuffed chiles in
dish. Cover and bake at 350F for 20 mins. Sprinkle cheese over chiles,
bake, uncovered an add'l 10 mins or until cheese melts and chiles are
thoroughly heated. Spoon tomato juice over chiles.
Serving size: 2 chile halves.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Penchard@aol.com on Mar 1, 1999, converted by
MM_Buster v2.0l.
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