Sun-Dried Tomato & Sausage Polenta Stuffed Peppers
1 cup water
2 cups chicken broth
2 tablespoons butter, plus more for serving
1 (9.2-ounce) box DeLallo Instant Polenta
1 teaspoon salt
2 1/2 cups grated Gruyère cheese
1/2 jar DeLallo Sun-Dried Tomatoes, chopped (about 3 ounces)
1 cup crumbled Italian sausage, cooked
6-8 assorted peppers, halved and cored (bell, banana, cubanelle, etc.)
Preheat oven to 375˚F.
In a medium-sized saucepot, bring water, broth and butter to a boil.
Slowly whisk in polenta. Continuously stirring, cook polenta until it begins to thicken, about 1 minute. Remove from heat. Stir in 1 1/2 cups Gruyère. Once cheese has melted, stir in sun-dried tomatoes and sausage.
Coat large baking sheet with cooking spray. Arrange peppers and fill each with polenta mixture. Sprinkle peppers with remaining cheese. Bake for 20-25 minutes, until cheese is golden and bubbling and peppers are tender.