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1
Preheat oven to 450F, with rack in upper third.
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2
Slice a very thin layer from the base of a bell pepper so it sits upright.
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3
Slice off top, just below stem, and remove ribs and seeds from top and bottom parts.
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4
Repeat with remaining peppers.
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5
Discard stems, chop tops, and reserve bottoms for stuffing.
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6
In a medium saucepan, heat oil over medium.
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7
Add onion, garlic, coriander, and chopped pepper tops; season with salt and pepper.
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8
Cook, stirring occasionally, until onion has softened, about 5 minutes.
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9
Add quinoa, and cook, stirring, until fragrant, 1 minute.
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10
Add the water and bring to a boil.
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11
Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
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12
Remove from heat.
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13
Stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
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14
Divide quinoa mixture evenly among peppers; place in a 2-quart baking dish.
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15
Cover with parchment, then foil, and bake until peppers are tender, about 1 hour.
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16
Uncover and top evenly with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more.
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17
Serve warm.
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18
(Per Serving)
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19
Calories: 390
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20
Fat: 19.3g (6.2g Saturated Fat)
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21
Protein: 15.8g
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22
Carbohydrates: 41.8g
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23
Fiber: 6.4g
