Polenta recipes can take unusual forms. I was used to meat-filled stuffed peppers, and the thought of filling them with polenta never crossed my mind.
Maybe that's because I did not really grow up with polenta....
But I'm glad I tried this tasty and filling low fat polenta recipe.
This unusual pepper filling is rich and tasty. You can serve it as
a side dish by itself.
4 red capsicums (bell peppers )
2 tsp olive oil
1 diced onion
1 diced zucchini
1 Tbsp crush garlic
1/2 cup of instant polenta
1 diced tomato
1/4 cup of grated Parmesan cheese
1/4 cup of chopped parsley
This is what you do:
First, preheat the oven to 190°C (375°F).
Spray a baking dish with cannola oil.
Cut the tops off the pepper about 1/4" below the stems and seed them.
Heat the oil in a midium nonstick frying pan and cook the onion, stirring as needed, for about 5 minutes (till tender).
Now, add the zucchini and garlic, stirring as needed, until soft, for about 5 minutes.
Next, add 2 cups water and bring to a boil.
Stir the polenta slowly, and stirr constantly till it goes thick (about 5 minutes or so), and stir in the tomato, cheese and parley.
Stuff the capsicums with the polenta mixture with a spoon.
Put the capsicums in the baking dish and bake until the capsicums are tender and the polenta goes golden. This will take about 30 minutes.