Serves 4
Ingredients
- 4 red bell peppers
- 2 tsp olive oil
- 1 onion diced
- 1 medium zucchini diced
- 3 garlic cloves minced
- ½ cup instant polenta
- 1 tomato diced
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh flat-leaf parsley
Directions
- Preheat oven to 375°F/ 190°C .
- Spray 8-inch square baking dish with cooking spray.
- Cut tops off peppers about ¼ inch below stems.
- Scoop out seeds and veins.
- Heat oil over medium heat.
- Add onion, and cook, stirring frequently, until softened, 5 minutes.
- Add zucchini and garlic, and cook, 5 minutes.
- Add 2 cups water, and bring to a boil.
- Cook, about 5 minutes.
- Stir in tomato, cheese and parsley.
- Spoon 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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I’m guessing I add the polenta with the water to cook BEFORE putting it in the peppers, as directed in step11, is that correct? Thanks.
Sorry for the late reply. Yes that’s correct.
When I need to add the polenta?
I suggest you read it again. See 11 on the list. 🙂
Love this recipe! I’m going to make these at my next dinner party.
I love this idea. I’ve used rice, veggies or meat, but never polenta.