Stuffed Red Peppers With Quinoa Provolone And Walnuts Recipes
Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 1h50m
Number Of Ingredients 10
From the Star Tribune, this is a hearty dish. Quinoa makes an interesting change from rice in the stuffed peppers.
Recipe From food.com
Provided by sunflame13
Categories Grains
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
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4.8/5 (36)
Total Time 1 hr 10 mins
Category Main Course
Calories 188 per serving
- Heat 1 tablespoon of the oil in a Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the onion and cook for 5 minutes, or until the onion is beginning to soften, stirring occasionally. Add the Italian seasoning, ½ teaspoon kosher salt, red pepper flakes, and garlic. Let cook just until the garlic is fragrant, about 30 seconds.
- Add the lentils, quinoa, broth, fire-roasted tomatoes, and sun-dried tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 28 minutes, or until the lentils are tender. Stir once halfway through, then again towards the end of the cooking time. If the mixture looks too dry, splash in additional broth or water. Stir in the nutritional yeast.
- While the lentils and quinoa cook, preheat your oven to 400 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom (I cut right down through the stems). Remove the seeds and membranes then arrange cut side up in the prepared baking dish. Drizzle the insides with the remaining 1 tablespoon oil and sprinkle lightly with salt. Carefully pour a thin layer of water into the bottom of the pan. Place in the oven and bake, uncovered, for 20 minutes. This step gives the peppers a head start while the filling finishes up.
- Carefully mound the cooked filling inside of the peppers. If using a non-dairy “mozzarella” sprinkle it on top. Return the pan to the oven and bake for 5 to 10 additional minutes, until the peppers are completely tender and the filling is piping hot. Sprinkle with fresh basil and enjoy!
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Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water and bring to a boil. Reduce to simmer, and cover 11-13 minuts, until quinoa is tender. Remove from heat and stir in parsley, nuts, and provolone cheese. Stuff …
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Jan 7, 2018 - Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
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Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
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