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Quinoa-Stuffed Poblano Chiles

4 poblano (5-inch) chiles
1 1/2 cups water
3/4 cup uncooked quinoa
cooking spray
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

Preheat oven to 350 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 bate at 350 oF 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).


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