Best 3 Stuffed Red Peppers With Quinoa Provolone And Walnuts Recipes
**Savor the Delightful Fusion of Stuffed Red Peppers with Quinoa, Provolone, and Walnuts: A Culinary Journey for the Senses**
Embark on a culinary adventure with our tantalizing stuffed red peppers, a symphony of flavors and textures that will captivate your taste buds. This delectable dish features a medley of wholesome ingredients, including quinoa, provolone cheese, walnuts, and a medley of aromatic herbs, all nestled within vibrant red bell peppers. Discover a harmony of flavors as the nutty quinoa, creamy provolone, and crunchy walnuts dance on your palate, complemented by the vibrant sweetness of the roasted peppers. Indulge in a symphony of textures, from the tender peppers to the chewy quinoa and the crisp walnuts, creating a delightful symphony in every bite.
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.
Provided by sunflame13
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
STUFFED PEPPERS WITH QUINOA
Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.
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
Tips:
- To save time, use pre-cooked quinoa or rice.
- If you don't have provolone cheese, you can substitute mozzarella or cheddar.
- For a vegetarian version, omit the sausage.
- If you don't have walnuts, you can substitute pecans or almonds.
- Serve the stuffed peppers with your favorite sauce, such as tomato sauce, marinara sauce, or pesto.
Conclusion:
Stuffed red peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. They are also a great way to use up leftover quinoa or rice. With a variety of fillings to choose from, there is sure to be a stuffed pepper recipe that everyone will enjoy.
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