"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Polenta Stuffed Red Peppers Recipe

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This recipe for Polenta Stuffed Red Peppers, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverley Dale
Added: Saturday, September 26, 2009


3 medium-size red bell peppers
3/4 cup polenta or yellow cornmeal
3 garlic cloves, minced
2 cups water
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup whipping cream
1 (7 oz) can mild, diced green chiles
2/3 cup chopped cilantro
2 cups shredded Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese

Cut bell peppers in half;remove and discard seeds and membranes. Place bell pepper cups in a lightly greased 13x9 inch baking dish.

Whisk together polenta and next 5 ingredients in a large saucepan over medium heat;bring to a boil. Cook, whisking constantly, 5 to 7 minutes or until polenta thickens. Stir in cream and next 4 ingredients, blending well.

Spoon mixture into pepper cups.

Bake at 400 for 25 to 30 minutes or until peppers are tender.




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