Ingredients
Scale
- 4 large poblano chiles
- 1 1/2 cups water or vegetable broth
- 3/4 cup uncooked quinoa
- 1 tablespoon olive oil
- 2 cups grape tomatoes
- 1 medium sweet yellow onion, rough chopped
- 2 Hatch chile peppers, rough chopped seeds and ribs removed (jalapeno can be substituted)
- 6 unpeeled cloves of garlic
- Cooking spray
- 1 medium zucchini, chopped
- 2 tablespoons unsalted pumpkin seeds
- 1/2 cup minced green onions
- 1 tablespoon minced fresh cilantro
- 1 tablespoon low-sodium soy sauce
- The juice of one lime
- 2 cups tomato juice
- 1 cup shredded reduced-fat sharp cheddar cheese
Instructions
- Preheat oven to 350°.
- Cut poblanos in half lengthwise; remove stems and seeds. Set aside. Combine water or broth and quinoa in a medium saucepan; bring to a boil.
- Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.
- While quinoa cooks, combine 1 tablespoon olive oil, tomatoes, onion, Hatch chiles, and garlic cloves on a foil lined jelly-roll pan, tossing to combine.
- Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst.
- Remove from oven and once cool enough to touch, remove garlic from the papery shell.
- Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot.
- Add zucchini; sauté 2 minutes.
- Add in roasted vegetables, including the juices from the tomatoes. Continue cooking for another minute.
- 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 bake at 350° 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
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 360
- Fat: 13.6 g
- Carbohydrates: 47.9 g
- Fiber: 7 g
- Protein: 20.4 g