GOOD TO KNOW Quinoa—a nutritional powerhouse that’s also an excellent source of protein—stars in this vegetarian main; chopped walnuts complement quinoa’s nutty taste. Choose short, squat bell peppers that will stand upright easily.

　　

Ingredients

serves 4

　　4 red bell peppers

　　1 tablespoon olive oil

　　1 medium onion, finely chopped

　　2 garlic cloves, minced

　　1 teaspoon ground coriander

　　Coarse salt and ground pepper

　　1 cup quinoa, rinsed

　　1 cup water

　　1/2 cup fresh flat-leaf parsley leaves, coarsely chopped

　　1/3 cup walnuts, coarsely chopped

　　1 cup coarsely grated aged provolone cheese (4 ounces)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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

Step 5

(Per Serving)

　　

Step 6

Calories: 390

　　

Step 7

Fat: 19.3g (6.2g Saturated Fat)

　　

Step 8

Protein: 15.8g

　　

Step 9

Carbohydrates: 41.8g

　　

Step 10

Fiber: 6.4g

　　Everyday Food: Light