Polenta-stuffed Peppers

Description

• yields 4 servings.

Polenta-Stuffed Peppers

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

1. Preheat oven to 375°F.
2. Spray 8-inch square baking dish with cooking spray.
3. Cut tops off peppers about ¼ inch below stems.
4. Scoop out seeds and veins.
5. Heat oil over medium heat.
6. Add onion, and cook, stirring frequently, until softened, 5 minutes.
7. Add zucchini and garlic, and cook, 5 minutes.
8. Add 2 cups water, and bring to a boil.
9. Cook, about 5 minutes.
10. Stir in tomato, cheese and parsley.
11. Spoon polenta mixture into peppers.
12. Place peppers in baking dish.
13. Bake until peppers are tender and polenta is golden, about 30 minutes.