1 Tbsp EVOO
1 medium onion, chopped
2 garlic cloves, minced
1 tsp coriander
1 c. quinoa, rinsed
1/2 c. fresh parsley, chopped
1/3 c. walnuts, chopped
1 c. provolone cheese, grated (or pepperjack)
Preheat oven to 450 degrees.
Slice a very thin layer from the base of the peppers, so they sit upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom. Repeat. Chop tops, and set aside.
In a medium saucepan, hat oil over medium. Add onion, garlic, coriander, and chopped tops; season with s&p. Cook, stirring occasionally, until onion has softened, 4-5 mins.Add quinoa, and cook until fragrant, 1 minute. Add 1 c. water, and bring to a boil. Reduce to a simmer, cover, and cook until water has absorbed, 11-13 mins. Remove from heat, stir in parsley, walnuts, and 3/4 c. cheese, season with s&p.
Dividing evenly, stuff peppers with quinoa mixture, place in 2 qt baking dish. Cover with foil and bake for 1 hour. Uncover and top with remaining 1/4 c cheese; bake until cheese melts, 10-15 mins more.