Polenta Stuffed Sweet Peppers
Source of Recipe
epicurious
List of Ingredients
4 large red bell peppers, suitable for
stuffing
2 cloves garlic, minced
1 green onion, chopped
1 zucchini, diced small
1 Tbsp olive oil
5 roma tomatoes, diced small
1 Tbsp fresh minced basil
3 drops balsamic vinegar
1 tsp salt
1/2 tsp pepper
1 pound package pre-cooked polenta
1/4 tsp cumin
1/2 cup shredded mozzarella cheese
4 Tbsp Parmesan cheese
paprika
Recipe
Preheat the oven to 350 degrees F.
Cut the tops off the peppers and remove the
seeds and membranes from the inside; set
aside.
Saute the garlic, green onion, and zucchini
in the oil over medium heat until the
zucchini starts to soften. Add the
tomatoes, basil, balsamic vinegar, salt, and
pepper, and heat for 5 minutes. While
that's cooking, remove the polenta from
packaging and briefly microwave for 2 to 3
minutes to soften. Stir the pre-cooked
polenta and cumin into the vegetable mixture
until well incorporated, then removed from
the heat and stir in the mozzarella.
Fill the peppers with the polenta mixture
and sprinkle each with a tablespoon of
Parmesan and a dash paprika.
Bake on a lightly sprayed cookie sheet at
350 degrees F for 30-40 minutes or until
pepper has reached desired texture. Makes 4-
6 servings (if you cut 'em in half).
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