Polenta Stuffed Bell Peppers

Name: Polenta Stuffed Bell Peppers Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 3 large beefsteak tomatoes diced; 6 bell peppers halved lengthwise and core removed; 3 cups water; 1 cup polenta; 1 cup ricotta cheese; 1 cup parmesan grated; 1 tbsp butter; 2 tbsp olive oil; 1 medium onion diced; 1 garlic cloves minced; 8 oz mushrooms sliced; 2 tsp Italian seasoning; 1 cup flat leaf parsley chopped; Salt and pepper to taste

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 6

Ingredients

3 large beefsteak tomatoes, diced6 bell peppers, halved lengthwise and core removed3 cups water1 cup polenta1 cup ricotta cheese1 cup parmesan, grated1 tbsp butter2 tbsp olive oil 1 medium onion, diced1 garlic cloves, minced8 oz mushrooms, sliced2 tsp Italian seasoning1 cup flat leaf parsley, choppedSalt and pepper to taste

Directions

Place 2 of the tomatoes (diced) in bottom of casserole dishes (I had to use 2).
Place bell peppers on top of tomatoes and season with salt and pepper.
Bring water and a dash of salt to boil and add polenta.
Reduce heat and stir constantly until thickened.
Stir in ricotta and parmesan cheese. Set aside.
Heat butter and olive oil in saute pan.
Saute onions 5 minutes.
Add garlic and saute 1 minute.
Add mushrooms and saute 10 minutes.
Add Italian seasoning, parsley and remaining tomato and simmer 15 minutes.
Stir into cheesy polenta mixture. Salt and pepper to taste.
Spoon into bell pepper halves.
Cover with foil and bake at 350 degrees for 50 minutes. Remove foil and bake another 10 minutes.

Serving Size: 2 bell pepper halves

Number of Servings: 6

Recipe submitted by SparkPeople user DAWNA6918.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 322.5
Total Fat: 13.9 g
Cholesterol: 28.0 mg
Sodium: 388.5 mg
Total Carbs: 26.9 g
Dietary Fiber: 3.3 g
Protein: 14.3 g

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