STUFFED RED PEPPERS WITH QUINOA, PROVOLONE, AND WALNUTS
Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, 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.
- 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.
- 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.
- 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.
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Tony Steinhobel
[email protected]I love the combination of flavors in this dish. The quinoa, provolone, and walnuts are a perfect match.
Pramanix Ch
[email protected]These peppers are a little bit expensive to make, but they're worth it. They're a delicious and healthy meal.
Mr Kaviya
[email protected]I'm not a vegetarian, but I really enjoyed these peppers. They're a great meatless meal.
melusi zungu
[email protected]These peppers are a great way to use up leftover quinoa. I always have some on hand, so this is a perfect recipe for me.
Afghan Kang
[email protected]I didn't have any provolone cheese, so I used mozzarella instead. It worked out just fine.
Tabraz Ahmad
[email protected]The recipe was easy to follow and the peppers turned out great! I will definitely be making this again.
Chrizel van Deventer
[email protected]I found that the peppers were a little bit too spicy for my taste. Next time, I'll use a milder variety.
Caedon Carty
[email protected]These peppers are a little bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion.
Iris Ashar
[email protected]I'm not a big fan of quinoa, but I really enjoyed these peppers. The flavors all worked well together.
Siphindile Ngcobo
[email protected]I made these peppers for dinner last night and they were a hit! My family loved them.
Queeni Williams
[email protected]This stuffed red pepper recipe is a keeper! The combination of quinoa, provolone, and walnuts is delicious, and the peppers are cooked perfectly.