Polenta Stuffed Sweet Bell Peppers

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Cut the tops off the peppers and remove the seeds and membranes from the inside; set aside.
  • Saute the garlic, green onion, and zucchini in the oil over medium heat until the zucchini starts to soften; add the tomatoes, basil, balsamic vinegar, salt, and pepper, and heat for 5 minutes.
  • While that's cooking, if you're using commercially packaged cooked polenta remove it from the packaging and briefly microwave for 2 to 3 minutes to soften.
  • Stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella.
  • Fill the peppers with the polenta mixture and sprinkle each with a tablespoon of Parmesan and a dash paprika.
  • Bake on a lightly sprayed cookie sheet at 350 degrees F for 30-40 minutes or until pepper has reached desired texture.
  • Makes 4-6 servings (if you cut'em in half).
Advertisement