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Categories:
red bell peppers olive oil onion garlic ground coriander salt quinoa parsley walnuts Provolone cheese
Viewed: 27 - Published at: 8 years agoIngredients
- 4 red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- coarse salt and pepper
- 1 cup quinoa, rinsed
- 1/2 cup fresh parsley leaves, chopped
- 1/3 cup walnuts, chopped
- 1 cup provolone cheese, grated and divided
Method
- 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.
