Ingredients
6 cup water
2 each red bell peppers
2 each green bell peppers
2 each yellow bell peppers
6 cup polenta, cooked
2 tbsp olive oil
Directions
Preheat oven to 350F. Oil a deep baking dish.
Bring water to a boil in a stock pot. Meanwhile, cut off bell pepper
tops & reserve. Remove seeds & ribs. Parboil peppers in gently
boiling water until tender-crisp. Don't overcook, they only need
about 2 minutes. Drain.
Stuff each pepper with 1 cup polenta. Place in prepared baking dish &
replace the tops. Drizzle with olive oil. Bake until the peppers are
tender, about
30 minutes. Serve hot.
"Vegetarian Gourmet" Spring, 1995
Servings: 6 servings
Polenta Stuffed Peppers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
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We hope you enjoy this Polenta Stuffed Peppers recipe.
