Polenta Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Peppers, sweet, red, fresh, 6 medium (approx 2-3/4" long, 2-1/2" Onions, raw, 1 cup, chopped Olive Oil, 1 tbsp quaker corn meal, 8 tbsp Chicken Broth or Bouillon, 2 cup (8 fl oz) Parmesan Cheese, grated, .25 cup *Hunts Tomato Sauce, 2 cup
Preheat oven to 375 degrees.
Cut the tops off each pepper and clean out inside. Place in baking dish.
In a sauce pan, sautee onions in olive oil until tender. Then, add 1.5 cvcups of chicken broth to pot and
Bring to a boil.
Mix cornmeal with the remaining chicken stock. slowly add cornmeal mix to boiling chicken broth. Stirring constantly with a wisk. Cook until thickened, for a few minutes.
Stir in parmasean cheese and pour cornmeal mush into each pepper.
Cover peppers with tomato sauce.
Cover and bake for 30 minutes, remove cover and bake an additional 15 minutes or until peppers are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBS29.
Cut the tops off each pepper and clean out inside. Place in baking dish.
In a sauce pan, sautee onions in olive oil until tender. Then, add 1.5 cvcups of chicken broth to pot and
Bring to a boil.
Mix cornmeal with the remaining chicken stock. slowly add cornmeal mix to boiling chicken broth. Stirring constantly with a wisk. Cook until thickened, for a few minutes.
Stir in parmasean cheese and pour cornmeal mush into each pepper.
Cover peppers with tomato sauce.
Cover and bake for 30 minutes, remove cover and bake an additional 15 minutes or until peppers are tender.
Number of Servings: 6
Recipe submitted by SparkPeople user DEBBS29.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 4.4 g
- Cholesterol: 3.3 mg
- Sodium: 888.5 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.7 g
- Protein: 5.8 g
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