Quinoa-Stuffed Poblano Chiles

Ingredients

• 1 tablespoon teaspoon cilantro dried fresh minced
• 2  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 0.5 cup green onions minced
• 2 teaspoons jalapeno minced seeded
• 1 tablespoon juice of lime 
• 1 tablespoon soya sauce low-sodium
• 0.5 cup onion chopped
• 20 inch poblano chiles 
• 2 tablespoons pumpkin seed kernels unsalted
• 0.8 cup quinoa uncooked
• 0.5 cup bell pepper red chopped
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 2 cups sacremento tomato juice 
• 1.5 cups water 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Cut chiles in half lengthwise; remove stems and seeds. Set aside.
3. 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.
4. Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add bell peppers, onion, jalapeo pepper, and garlic; saut 2 minutes.
6. Add pumpkin seed kernels; saute 2 minutes.
7. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 1/3 cup quinoa mixture into each chile half.
8. Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350 for 20 minutes.
9. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.