Stuffed Red Peppers with Quinoa, Provolone, and Walnuts
- Serves 4
- Prep time: 35 minutes
- Total time: 1 hour 50 minutes
Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
Ingredients
- 4 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°, 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.
Source: Everyday Food - Issue 49, January/February 2008, Page 139.