Stuffed Red Peppers with Quinoa and Provolone
Reprinted from the book Everyday Food: Light. Copyright 2011 by Martha Stewart Living Omnimedia, Inc. Photo by Yunhee Kim. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
Ingredients
| 4 red bell peppers | 1 cup quinoa, rinsed | |
| 1 tablespoon olive oil | 1 cup water | |
| 1 medium onion, finely chopped | 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped | |
| 2 cloves garlic minced | 1/3 cup walnuts, coarsely chopped | |
| 1 teaspoon ground coriander | 1 cup (4 ounces) coarsely grated aged provolone | |
| Coarse salt and ground pepper |
directions
Prep:
35 min
Total:
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
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 top 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 to 5 minutes.
-
3
Add quinoa, and cook until fragrant, 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, 11 to 13 minutes. Remove from 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 to 15 minutes more.
nutritional information
Chime In
Today's Best Saving
