Stuffed Red Peppers With Quinoa, Provolone and Walnuts

Recipe by Chef #1120064
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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees, with rack in upper third.
  • Slice a thin layer from the base of each pepper so it sits upright. Slice off tops, remove ribs and seeds. Discard stems, chop tops.
  • In medium saucepan, heat oil over medium heat.
  • Add onion, garlic, coriander and chopped pepper tops. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
  • Add quinoa and cook 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, about 11 minutes.
  • Remove from heat, and stir in parsley, walnuts and 3/4 cup of provolone. Season with salt and pepper.
  • Stuff peppers with quinoa mixture. Place in 2 quart baking dish.
  • Cover with aluminum foil and bake until peppers are tender, about 1 hour.
  • Uncover, top with remaining provolone. Bake additional 10 minutes or until cheese is melted.
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