Stuffed Red Peppers With Cheesy Polenta and Green Chiles |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 Ingredients:
3 medium 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 fresh ground pepper |
1/2 cup whipping cream |
1 (7 ounce) can whole green anaheim chilies, drained and chopped (or buy chopped chilies) |
2/3 cup chopped cilantro |
2 cups shredded monterey jack cheese |
1/2 cup freshly grated parmesan cheese |
fresh cilantro |
Directions:
1. Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13 x 9 baking dish.
2. Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
3. Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
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