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

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    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


    Prep: 35 min Total:
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    • 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

    6.4 g
    19.3 g
    Saturated Fat:
    6.2 g
    41.8 g
    15.8 g
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