Polenta Stuffed Bell Peppers

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

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.