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.

Stuffed Red Peppers with Quinoa and Provolone

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    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

    Calories:
    390
    Fiber:
    6.4 g
    Fat:
    19.3 g
    Saturated Fat:
    6.2 g
    Carbohydrates:
    41.8 g
    Protein:
    15.8 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving