4 Bell Peppers
1 T Olive Oil
1 Medium Onion, finely chopped
2 garlic cloves
1 tsp ground coriander
salt and pepper
1 cup quinoa
1/2 cup fresh parsley
1/3 cup walnuts coarsely chopped
1 cut coarsely grated Provolone
Preheat oven to 450 with rack in upper third. Slice a very thin layer from the base of the peppers so it sits upright. Slice off tops just below stem and remove the ribs and seeds. Discard stems, chop tops and set aside.
In a medium saucepan, heat oil over medium. Add onion, garlic coriander, chopped pepper tops and season with salt and pepper. Cook, stirring occasionally, until onion has softened, 4-5 min.
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 and stir in parsley walnuts, and 3/4 cup of provolone. Season with salt and pepper
Dividing evenly, stuff peppers with quinoa mixture; place in 2 qt baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour.
Uncover and top with remaining 1/4 cup of provolone and bake until cheese melts 10-15 min more.