Stuffed Red Peppers with Quinoa, Provolone and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe from Everyday Food magazine Jan/Feb 2008. Ingredients:
4 red peppers |
1 tbsp olive oil |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 tsp ground coriander |
1 cup quinoa, rinsed |
1/2 cup parsley, coarsely chopped |
1/3 cup walnuts, coarsely chopped |
1 cup (4 oz) provolone cheese, coarsely grated |
Directions:
1. Preheat oven to 450, with rack in upper third. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from tom and bottom. Repeat with remaining peppers. Discard stems; chop tops and set aside.
2. In a medium saucepan, heat oil over medium. Add onion, garlic, coriander and chopped tops; season with salt and pepper. Cook, stirring occasionally until onion has softened, 4-5 minutes.
3. Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water and bring to boil. Reduce to summer, cover and cook until water has been absorbed and quinoa is tender, 11-13 minutes. Remove fromt heat and stir in parsley, walnuts and 3/4 cup provolone; season with salt and pepper.
4. Dividing evenly, stuff peppers with quinoa mixture; place in a 2-quart baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour. Uncover and top with remaining 1/4 cup provolone; bake until cheese melts, 10-15 minutes.
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