Polenta Stuffed Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 41.1 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 7.5 g

View full nutritional breakdown of Polenta Stuffed Peppers calories by ingredient
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Introduction

This is modified from The Health Promoting Cookbook by Alan Goldhamer, D.C. This is modified from The Health Promoting Cookbook by Alan Goldhamer, D.C.
Number of Servings: 4

Ingredients

    2 cups vegetable broth
    2 c diced fresh mushrooms
    6 oz tomato sauce (or tomato paste)
    3 celery ribs, diced (may substitute an equivalent volume of sliced fresh spinach or kale)
    1 t onion powder
    2 t garlic powder
    2 T italian seasoning
    Salt to taste
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    3/4 c polenta (cornmeal, or grits)
    4 bell peppers

Tips

Put some water in the bottom of the dish to steam the peppers - add more during cooking if it becomes dry.


Directions

Simmer the broth, mushrooms, tomato paste, celery, onion powder, garlic powder, and italian seasoning until the mushrooms are cooked, then stir in the polenta. Turn the heat down and cut the tops off the green peppers and remove the seeds. Put the peppers in a baking dish, open side up. After the polenta mixture becomes thick, spoon it into the peppers and put them in the oven at 350 for 40 to 60 minutes.

Serving Size: four - one pepper each!

Number of Servings: 4

Recipe submitted by SparkPeople user ADIRGE.

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