This was SO GOOD
4 red bell peppers
1 Tbs olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp ground coriander
coarse salt and pepper
1 cup quinoa, rinsed
1/3 cup walnuts, coarsely chopped
1 cup grated aged provalone
Preheat the oven to 450 with a rack in the upper third of the oven. Slice a very thin layer from the base of the pepper so it sits upright. Slice off the top, just below the stem and remove the ribs and seeds from the top and the bottom. Repeat with the remaining pepers. Discard stems, chop the tops and set aside.
In a medium saucepan, heat oil over medium. Add onion, garlic, coriander and chopped tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, 4 to 5 mins.
Add quinoa, and cook until fragrant, 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, 11 to 13 minutes. Remove from the heat and stir in walnuts, 3/4 cup provolone. Season with salt and pepper.
Dividing evenly, stuff peppers with quinoa mixture; place in a 2 quart baking dish. Cover with aluminum foil and bake until peppers are tender, about an hour. Uncover and top with remaining cheese. Bake until the cheese melts, about 10 minutes.
I had to buy the quinoa at Whole Foods. It's a grain kind of like rice? Its very tasty though.