Best Stuffed Red Peppers With Quinoa Provolone And Walnuts Recipes

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

STUFFED PEPPERS WITH QUINOA

Steps:

• Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

STUFFED RED PEPPERS WITH QUINOA AND PROVOLONE

Steps:

• 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.
• 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.
• 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.
• 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
• (Per Serving)
• Calories: 390
• Fat: 19.3g (6.2g Saturated Fat)
• Protein: 15.8g
• Carbohydrates: 41.8g
• Fiber: 6.4g

ROASTED POBLANO PEPPERS WITH QUINOA STUFFING AND ANCHO-CHILE SAUCE

Steps:

• Roast poblanos over gas flame or under broiler, until blackened, turning as needed. Transfer to a bowl, cover tightly with plastic, and let steam until cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact, slit each pepper lengthwise on one side only. Open slightly; remove all seeds, keeping pepper as intact as possible. Reserve peppers.
• Bring stock to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a simmer. Cover and cook until stock has absorbed, 12 to 16 minutes. Set aside to cool.
• Heat oil in medium skillet over medium-low heat. Add carrots and onions; cook, stirring, until onions are translucent, 8 to 10 minutes. Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt, and pepper.
• Heat oven to 400 degrees. Lightly spray a large ovenproof casserole with cooking spray. Fill each pepper with quinoa mixture; arrange in casserole. Heat peppers in oven until warm, and tops are slightly crusty, 20 to 30 minutes.
• Warm ancho-chile sauce in small pan over medium heat. To serve, arrange a pepper on each plate, surround with sauce, and sprinkle with walnuts and oregano. Serve warm.

QUINOA STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
• Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
• Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

STUFFED RED PEPPERS WITH QUINOA, PROVOLONE AND WALNUTS

Steps:

• 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.