Stuffed Red Peppers with Quinoa and Provolone

Name: Stuffed Red Peppers with Quinoa and Provolone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 cup water; 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped; 1/3 cup walnuts, coarsely chopped; 1 cup coarsely grated aged provolone cheese (4 ounces)

Servings: persons

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 cup water
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
1/3 cup walnuts, coarsely chopped
1 cup coarsely grated aged provolone cheese (4 ounces)

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

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 red bell peppers, 1 tablespoon olive oil, 1 medium onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Stuffed Red Peppers with Quinoa and Provolone falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!