Stuffed Red Peppers With Quinoa, Provolone And Walnuts - cooking recipe

Ingredients

4 red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
coarse salt and pepper
1 cup quinoa, rinsed
1/2 cup fresh parsley leaves, chopped
1/3 cup walnuts, chopped
1 cup provolone cheese, grated and divided

Preparation

Preheat oven to 450 degrees, with rack in upper third.
Slice a thin layer from the base of each pepper so it sits upright. Slice off tops, remove ribs and seeds. Discard stems, chop tops.
In medium saucepan, heat oil over medium heat.
Add onion, garlic, coriander and chopped pepper tops. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
Add quinoa and cook 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, about 11 minutes.
Remove from heat, and stir in parsley, walnuts and 3/4 cup of provolone. Season with salt and pepper.
Stuff peppers with quinoa mixture. Place in 2 quart baking dish.
Cover with aluminum foil and bake until peppers are tender, about 1 hour.
Uncover, top with remaining provolone. Bake additional 10 minutes or until cheese is melted.