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
Written cooking instructions as a concept can be tracked back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these early cookbooks were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the romans 25BC a man called Apicius compiled some documents which described recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius also tells us how the Roman chefs used a wide range of aromatic flavours, including a few you will know for example basil, rue and parsley. Moving our culinary historical trip onwards, we have two interesting cookery books published in the 1300s ; a book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that we all know today, but rather accounts of the types of food on the menues of the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, such as parsley and basil. The introduction of these new herbs and spices caused an explosion in manuscripts on food, most of which still exist in private cookery archives. When we get to the 20th century, recipe books were increasing in popularity as a result of more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Polenta Stuffed Peppers recipe.
