Polenta-Stuffed Peppers Recipe - Cooking Index
Polenta-Stuffed Peppers Recipe - Cooking Index
| 4 | Red bell peppers | |
| 2 teaspoons | 10ml | Olive oil |
| 1 | Onion - diced | |
| 1 | Zucchini - diced (medium) | |
| 3 | Garlic cloves - minced | |
| 1/2 cup | 118ml | Instant polenta |
| 1 | Tomato - diced | |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 1/4 cup | 10g / 0.4oz | Chopped fresh flat-leaf parsley |
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.
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.
Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.
This recipe yields 4 servings.
Per Serving: 157 Cal; 6g Prot; 4g Total Fat (1 Sat. Fat); 25g Carb.; 4mg Chol; 103mg Sod.; 5g Fiber.
Description:
"This rich and tasty pepper filling can also be served as a side dish."
Source:
Vegetarian Times, January 2002
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