Ingredients
- 4 red bell peppers
- 2 teaspoons olive oil
- 1 onion diced
- 1 medium zucchini diced
- 3 garlic cloves minced
- 1/2 cup instant polenta
- 1 tomato diced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Make it step by step
- Preheat oven to 375 degrees. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins.
- In medium saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, 5 minutes. Add zucchini and garlic, and cook, stirring frequently, until softened, 5 minutes. Add 2 cups water, and bring to a boil. Slowly stir in polenta. Cook, stirring constantly, until thickened, about 5 minutes. Stir in tomato, cheese and parsley.
- Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.
- This recipe yields 4 servings.
- Description: "This rich and tasty pepper filling can also be served as a side dish."
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.