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Gallery Stuffed Red Peppers with Quinoa, Provolone, and Walnuts Recipe Summary prep: 35 mins total: 1 hr 50 mins Servings: 4
Ingredients Ingredient Checklist 4 red bell peppers 1 tablespoon olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground coriander Coarse salt and ground pepper 1 cup quinoa, rinsed 1/2 cup fresh parsley leaves, coarsely chopped 1/3 cup walnuts, coarsely chopped 1 cup coarsely grated aged provolone (4 ounces)
Gallery Stuffed Red Peppers with Quinoa, Provolone, and Walnuts
Recipe Summary prep: 35 mins total: 1 hr 50 mins Servings: 4
Gallery
Stuffed Red Peppers with Quinoa, Provolone, and Walnuts
Stuffed Red Peppers with Quinoa, Provolone, and Walnuts
Stuffed Red Peppers with Quinoa, Provolone, and Walnuts
Recipe Summary prep: 35 mins total: 1 hr 50 mins Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr 50 mins
Servings: 4
prep: 35 mins
total: 1 hr 50 mins
prep:
35 mins
total:
1 hr 50 mins
Servings: 4
4
Ingredients
Ingredients
- 4 red bell peppers 1 tablespoon olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 teaspoon ground coriander Coarse salt and ground pepper 1 cup quinoa, rinsed 1/2 cup fresh parsley leaves, coarsely chopped 1/3 cup walnuts, coarsely chopped 1 cup coarsely grated aged provolone (4 ounces)
Directions
Preheat oven to 450 degrees, with rack in upper third. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom. Repeat with remaining peppers. Discard stems; chop tops, and set aside.
In a medium saucepan, heat oil over medium. Add onion, garlic, coriander, and chopped tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, 4 to 5 minutes.
Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water, and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Remove from heat, and stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
Dividing evenly, stuff peppers with quinoa mixture; place in a 2-quart baking dish. Cover with aluminum foil, and bake until peppers are tender, about 1 hour. Uncover, and top with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more.
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All Reviews for Stuffed Red Peppers with Quinoa, Provolone, and Walnuts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Red Peppers with Quinoa, Provolone, and Walnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
