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 degrees 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; saut