Polenta Stuffed Peppers Recipe


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


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Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices such as basil and coriander. These new foods and tastes led to an explosion in manuscripts on cooking, the majority of which are kept safe in academic collections.

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We hope you enjoy this Polenta Stuffed Peppers recipe.

 


Polenta Stuffed Peppers Recipe, one of many tasty recipes brought to you by Recipes Ideas




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