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Quinoa Poblanos

A home-style Quinoa Poblanos made with Water, Green Bell Pepper, Red Bell Pepper, Onion, and Jalapeno Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 2 tsp
• 2 tbsp
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 2 cup
• 1 cup
• 1/3 cup

Method (preview)

1. 1

   Preheat oven to 350 F. Cut chiles in half lengthwise; remove stems and seeds.

2. 2

   Set aside.

3. 3

   Combine water and quinoa in a medium saucepan; bring to a boil.

4. 4

   Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed.

5. 5

   Set aside.

6. 6

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

7. 7

   Add bell peppers, onion, jalapeno pepper, and garlic; saute 2 minutes.

8. 8

   Add pumpkin seed kernels; saute 2 minutes.

9. 9

   Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice.

10. 10

    Spoon 1/3 cup quinoa mixture into each chile half.

11. 11

    Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish.

12. 12

    Cover and bate at 350 oF for 20 minutes.

13. 13

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

14. 14

    Spoon tomato juice over chiles.