Stuffed red peppers with quinoa, provolone, and walnuts

I made this recipe for Shawna. A great vegetarian recipe!

The recipe was published in Everyday Food

Serves 4, Prep time: 35 min., Total Time: 1 hr 50min

You need: 4 red bell peppers, I used red, yellow and orange peppers peppers
1 T olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 t ground coriander
coarse salt and ground pepper

1 cup quinoa, rinsed (pronounced keen-wah)
1 cup water
1/3 c walnuts, coarsely chopped (I used pecans)
1/2 cup fresh parsley leaves, coarsely chopped
1 cup coarsely grated aged provolone (4 oz) I used parmesan

pepper cut in half

pepper cut in half

1 Preheat oven to 450º, 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. OR slice in half like I did.

all peppers cut in half

all peppers cut in half

2 In a medium saucepan, heat oil over medium heat. Add onion, garlic, coriander, and chopped tops (if you have any), season with salt and pepper. Cook, stirring occasionally until onion has softened, 4 to 5 minutes.

3 Add quinoa, and cook until fragrant, 1 min. 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 – 13 min. Remove from heat, stir in parsley, nuts, 3/4 cup cheese, season with salt and pepper.

4 Dividing evenly, stuff peppers with mixture, place in baking dish ( I used two so Shawna could take one home). Cover with aluminum foil, and bake until peppers are tender, about 1 hour. Uncover, top with remaining 1/4 c cheese, bake until cheese melts, 10 to 15 min more.

Done!

Done!

Enjoy!

Advertisements
Published in: on November 7, 2008 at 4:32 pm  Comments (1)  
Tags: , , , , , ,

The URI to TrackBack this entry is: https://abibliophile.wordpress.com/2008/11/07/stuffed-red-peppers-with-quinoa-provolone-and-walnuts/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. Being a vegetarian, this recipe really appealed to me. I happened to pick up some beautiful peppers on the “day old” vegetable rack at the market today, so this is what I’ll be having for dinner tonight.

    Thanks for sharing!

    Deb from AMH


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: