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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Polenta Stuffed Red Peppers Recipe

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This recipe for Polenta Stuffed Red Peppers is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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