Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Southern Living
Makes 6 servings


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3 medium-size red bell peppers
3/4 cup polenta or yellow cornmeal
3 garlic cloves, minced
2 cups water
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
1/2 cup whipping cream
1 (7-ounce) can whole green chiles, drained and chopped
2/3 cup chopped cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
Garnish: fresh cilantro sprigs


Cut bell peppers in half; remove and discard seeds and membranes. Place bell pepper cups in a lightly greased 13- x 9-inch baking dish.

Whisk together polenta and next 5 ingredients in a large saucepan over medium heat; bring to a boil. Cook, whisking constantly, 5 to 7 minutes or until polenta thickens. Stir in cream and next 4 ingredients, blending well.

Spoon mixture into pepper cups.

Bake at 400°for 25 to 30 minutes or until peppers are tender. Garnish, if desired.

Created date

June 2004