Quinoa-Stuffed Poblano Chiles

• 4 (5-inch) poblano 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 or 1 teaspoon dried cilantro
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon lime juice
• 2 cups tomato juice
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

1. Preheat oven to 350u0b0.
2. 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.
3. 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.
4. Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350u0b0 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.

poblano chiles, water, quinoa, cooking spray, green bell pepper, red bell pepper, onion, pepper, garlic, kernels, green onions, cilantro, soy sauce, lime juice, tomato juice, cheddar cheese

Taken from www.myrecipes.com/recipe/quinoa-stuffed-poblano-chiles (may not work)