Stuffed Red Peppers with Cheesy Polenta and Green Chilies
This recipe is great when your garden peppers are ready to pick. It's a good way to use your dry corn meal as well. Once peppers are cooked, they taste so mild and sweet. This one is a keeper.
Ingredients
4 medium-size red bell peppers
¾ cup pollenta or yellow cornmeal
3 garlic cloves, minced
2 cups water
1 teaspoon salt
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
½ cup whipping cream
1 (7-ounce) can whole green chilies, drained and chopped
1/2-2/3 cup chopped cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup cooked bacon, cut into small pieces
½ cup (2 ounces) freshly grated Parmesan cheese
Fresh cilantro sprigs for garnish
Method
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.
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 remaining ingredients, blending well.
Spoon mixture into pepper cups.
Bake at 400°for 25 to 30 minutes or until peppers are tender. Garnish with polenta if desired.
Ingredients
4 medium-size red bell peppers
¾ cup pollenta or yellow cornmeal
3 garlic cloves, minced
2 cups water
1 teaspoon salt
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
½ cup whipping cream
1 (7-ounce) can whole green chilies, drained and chopped
1/2-2/3 cup chopped cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup cooked bacon, cut into small pieces
½ cup (2 ounces) freshly grated Parmesan cheese
Fresh cilantro sprigs for garnish
Method
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.
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 remaining ingredients, blending well.
Spoon mixture into pepper cups.
Bake at 400°for 25 to 30 minutes or until peppers are tender. Garnish with polenta if desired.
