Polenta-Stuffed Peppers
9 ingredients
3 steps
Ingredients
- 4 red bell pepper
- 2 teaspoons olive oil
- 1 onions diced
- 1 medium zucchini diced
- 3 garlic cloves minced
- 1/2 cup instant polenta
- 1 tomatoes diced
- 1/4 cup grated Parmesan cheese
- 1/4 cup flat leaf parsley chopped
Directions
-
1Preheat oven to 375 degrees. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins.
-
2In medium saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, 5 minutes. Add zucchini and garlic, and cook, stirring frequently, until softened, 5 minutes. Add 2 cups water, and bring to a boil. Slowly stir in polenta. Cook, stirring constantly, until thickened, about 5 minutes. Stir in tomato, cheese and parsley.
-
3Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.
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