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Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Yield Makes 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. Spoon mixture into pepper cups.

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