Polenta-Stuffed Peppers
By: Anonymous
Published: Monday, March 8, 2010 - 2:37am

Ingredients




4 red bell peppers
2 teaspoons olive oil
1 onion diced
1 medium zucchini diced
3 garlic cloves minced
1/2 cup instant polenta
1 tomato diced
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Preparation

1 Preheat oven to 375 degrees. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins. 2 In medium saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, 5 minutes. Add zucchini and garlic, and cook, stirring frequently, until softened, 5 minutes. Add 2 cups water, and bring to a boil. Slowly stir in polenta. Cook, stirring constantly, until thickened, about 5 minutes. Stir in tomato, cheese and parsley. 3 Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes. 4 This recipe yields 4 servings. 5 Description: "This rich and tasty pepper filling can also be served as a side dish."