STUFFED RED PEPPERS WITH QUINOA AND PROVOLONE
Steps:
- Preheat oven to 450°F, with rack in upper third. Slice a very thin layer from the base of a bell pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom parts. Repeat with remaining peppers. Discard stems, chop tops, and reserve bottoms for stuffing.
- In a medium saucepan, heat oil over medium. Add onion, garlic, coriander, and chopped pepper tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes.
- Add quinoa, and cook, stirring, until fragrant, 1 minute. Add the water and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Remove from heat. Stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
- Divide quinoa mixture evenly among peppers; place in a 2-quart baking dish. Cover with parchment, then foil, and bake until peppers are tender, about 1 hour. Uncover and top evenly with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more. Serve warm.
- Nutrition Information
- (Per Serving)
- Calories: 390
- Fat: 19.3g (6.2g Saturated Fat)
- Protein: 15.8g
- Carbohydrates: 41.8g
- Fiber: 6.4g
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Lady Syd
[email protected]This recipe is a great way to use up leftover chicken or beef.
Kennidee Keene
[email protected]I made this recipe for my friends and they all loved it. It's a great dish to serve at a party.
Omoba Olayemi
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Dallas Wood
[email protected]I'm not a vegetarian, but I love this recipe. The quinoa and provolone filling is so flavorful that I don't even miss the meat.
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[email protected]This recipe is a keeper! I will definitely be making it again and again.
Ayesha Bowen
[email protected]I love the combination of flavors in this dish. The sweetness of the peppers, the saltiness of the provolone, and the nuttiness of the quinoa all work together perfectly.
jibon ali
[email protected]This was my first time making stuffed peppers and I'm so glad I tried this recipe. It was easier than I thought and the peppers turned out amazing.
Francois Henery
[email protected]I've made this recipe several times and it's always a hit. It's a great dish for a potluck or party.
Jason Andrews
[email protected]This recipe is a great way to use up leftover quinoa. I always have some on hand and it's great to have a recipe that I can use it in.
Rose Bulla
[email protected]I'm not a fan of bell peppers, but I loved this recipe. The quinoa and provolone filling was so good that I forgot all about the peppers.
Benjamin Martin
[email protected]This is my new favorite stuffed pepper recipe. The quinoa and provolone filling is so flavorful and the peppers are cooked to perfection.
Sakib Khan
[email protected]I love how versatile this recipe is. I've tried it with different types of peppers and fillings and it always turns out great.
Iminathi Moniwa
[email protected]The recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Arafat Hassin
[email protected]I made this for a party and it was a hit! Everyone raved about the flavors and the presentation.
Cadnan Aadan
[email protected]This recipe was a huge success! The peppers were perfectly cooked and the quinoa and provolone filling was delicious. My family loved it and even asked for seconds. 5 stars!