Stuffed Red Peppers With Cheesy Polenta and Green Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 freshly ground pepper |
1/2 cup whipping cream |
1 (7-ounce) can whole green chiles, drained and chopped |
2/3 cup chopped cilantro |
2 cups (8 ounces) shredded monterey jack cheese |
1/2 cup (2 ounces) freshly grated parmesan cheese |
garnish: fresh cilantro sprigs |
Directions:
1. Cut bell peppers in half; remove and discard seeds and membranes. Place bell pepper cups in a lightly greased 13- x 9-inch baking dish.
2. 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.
3. Spoon mixture into pepper cups.
4. Bake at 400°for 25 to 30 minutes or until peppers are tender. Garnish, if desired.
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