Polenta Stuffed Sweet Bell Peppers

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large red bell peppers, suitable for stuffing
• 2 garlic cloves, minced
• 1 green onion, chopped
• 1 zucchini, diced small
• 1 tablespoon olive oil
• 5 roma tomatoes, diced small
• 1 tablespoon fresh minced basil
• 3 drops balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups cooked polenta or 1 (1 lb) package pre-cooked polenta
• 1/4 teaspoon cumin
• 1/2 cup shredded mozzarella cheese
• 4 tablespoons parmesan cheese
• paprika

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 cut the tops off the peppers and remove the seeds and membranes from the inside; set aside.
• 3 saute the garlic, green onion, and zucchini in the oil over medium heat until the zucchini starts to soften; add the tomatoes, basil, balsamic vinegar, salt, and pepper, and heat for 5 minutes.
• 4 while that's cooking, if you're using commercially packaged cooked polenta remove it from the packaging and briefly microwave for 2 to 3 minutes to soften.
• 5 stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella.
• 6 fill the peppers with the polenta mixture and sprinkle each with a tablespoon of parmesan and a dash paprika.
• 7 bake on a lightly sprayed cookie sheet at 350 degrees f for 30-40 minutes or until pepper has reached desired texture.
• 8 makes 4-6 servings (if you cut'em in half).