Red Peppers With Polenta Stuffing -

Red Peppers With Polenta Stuffing

Ingredients

2 large red peppers
Salt
⅔ cup (150 ml/75 g) cornmeal
2 (500 ml) cups water
½ tsp (2 ml) salt
1 tbsp (15 ml) olive oil
3 tomatoes
1 tbsp (15 ml) chopped fresh parsley
Freshly ground pepper
⅔ cup (150 ml) vegetable stock
¼ cup (50 ml/30 g) freshly grated Gruyère or Emmenthal

Details

Serves: 2

Method

In a medium saucepan, combine water and salt and bring to a boil. Slowly stir in the cornmeal and cook on low heat, stirring constantly, until thick. Remove from the heat.

Halve the red peppers lengthwise, seed and core.

Preheat the oven to 350°F (180°C). Brush a medium gratin dish with olive oil. Dice the tomatoes finely and arrange in the dish. Season with parsley, salt and pepper. Stuff the peppers with the polenta and arrange on top of the toma­toes. Pour in the vegetable stock and bake for 20 minutes.

Remove the dish from the oven and stir the tomatoes. Drizzle tomato mixture over the pep­pers and bake for a further 20 minutes, basting twice more.

Sprinkle the cheese on top and bake for 5 min­utes more, or until the cheese melts and browns slightly.

Per serving:- approx. 311 calories 12 g protein, 12 g fat, 37 g carbohydrates

Related food category:

• Vegetable and Side Dishes