Stuffed Red Peppers With Quinoa, Provolone and Walnuts
"From the Star Tribune, this is a hearty dish. Quinoa makes an interesting change from rice in the stuffed peppers."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4
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
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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Reviews
-
Very good. I stuffed only 2 peppers so there was extra filling. I used leftover quinoa from a previous meal and just stirred it in with my sauteed onion/pepper mixture. Instead of stuffing the raw peppers, I microwaved them for 2 minutes and then let them sit in there for a while just to soften them a tiny bit, then put them under the broiler for a while on their sides and rotated them every once in a while so that all sides got a roasty, slightly charred effect. Then after I stuffed them they only needed about 10 minutes in the oven. The pre-roasting of the peppers really brought out their flavor and made a nice recipe even better. -
These are yummy, and a fun new way to use quinoa. I halved the recipe and used it as a side dish, and used one red pepper and one large globe zucchini squash. Since I had to hollow the squash I added the flesh in with the onion, adn was quite generous with the garlic. The end result was tasty, though I will say that I added fairly copious amounts of salt and pepper. The walnuts lost a bit of their crunch which I found disappointing; next time I might try chopped almonds or pine nuts. Also--I ran out of time so I microwaved the pepper and squash until semi-soft, then added the filling while it was still hot so I only had to bake 15-20 minutes. Thanks for posting! Made for Healthy Choices ABC tag.
