Stuffed Red Peppers With Quinoa, Provolone And Walnuts Recipe

Name: Stuffed Red Peppers With Quinoa, Provolone And Walnuts
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 pepper; 1 cup quinoa, rinsed; 1/2 cup fresh parsley leaves, chopped; 1/3 cup walnuts, chopped; 1 cup provolone cheese, grated and divided

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 pepper
1 cup quinoa, rinsed
1/2 cup fresh parsley leaves, chopped
1/3 cup walnuts, chopped
1 cup provolone cheese, grated and divided

1
Preheat oven to 450 degrees, with rack in upper third.
2
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.
3
In medium saucepan, heat oil over medium heat.
4
Add onion, garlic, coriander and chopped pepper tops. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
5
Add quinoa and cook 1 minute. Add 1 cup water and bring to a boil.
6
Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, about 11 minutes.
7
Remove from heat, and stir in parsley, walnuts and 3/4 cup of provolone. Season with salt and pepper.
8
Stuff peppers with quinoa mixture. Place in 2 quart baking dish.
9
Cover with aluminum foil and bake until peppers are tender, about 1 hour.
10
Uncover, top with remaining provolone. Bake additional 10 minutes or until cheese is melted.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 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, Provolone And Walnuts 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.

Stuffed Red Peppers With Quinoa, Provolone And Walnuts

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