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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Keya islam Bosra
[email protected]My kids love this recipe! They love the sweet roasted red peppers and the creamy quinoa and provolone filling. This dish is a great way to get my kids to eat their vegetables.
Jomela Aktar
[email protected]I'm on a low-carb diet, and I love this recipe because it's low in carbs. The quinoa is a good source of protein and fiber, and the roasted red peppers are low in carbs. I also like that this recipe is relatively low in calories and fat.
UZ Blogger
[email protected]I'm gluten-free, and I love this recipe because it's easy to make gluten-free. I simply use gluten-free quinoa and gluten-free bread crumbs. This dish is a delicious and satisfying meal that I can enjoy without worrying about getting sick.
Ricardo Villanueva
[email protected]I'm a vegetarian, and I love this recipe because it's a great way to get my protein. The quinoa and provolone are both packed with protein, and the roasted red peppers are a good source of vitamins and minerals. I also like that this recipe is relati
Gobindo Sharma
[email protected]This dish is a fusion of flavors that I've never tried before. The combination of quinoa, provolone, and roasted red peppers is unique and delicious. I also love the crispy Parmesan cheese topping. This dish is definitely a new favorite of mine.
Smart Rao
[email protected]This recipe is so easy to make, and it's a great way to use up leftover quinoa. I love that you can customize it to your own taste by adding different herbs, spices, or vegetables. I also like that it's a one-pot dish, which makes cleanup a breeze.
Upali Ariya wansha
[email protected]This is a healthy and delicious recipe that's perfect for a weeknight meal. The quinoa and provolone are a good source of protein, and the roasted red peppers are packed with vitamins and antioxidants. I also like that this recipe is relatively low i
Md Rifat Mahmud joy
[email protected]I love the combination of flavors in this dish. The quinoa and provolone are a great base, and the roasted red peppers add a nice smoky flavor. I also added a bit of cayenne pepper to give it a little kick. This dish is definitely a keeper!
Marcus Knight
[email protected]I'm a big fan of stuffed peppers, and this recipe is one of my favorites. The quinoa and provolone filling is creamy and flavorful, and the roasted red peppers add a nice sweetness. I also like that this recipe is relatively easy to make, and it's a
rabi gurung
[email protected]This dish was a hit with my family! The combination of quinoa, provolone, and red peppers was delicious, and the baking process made the peppers tender and flavorful. I will definitely be making this again.