Polenta Stuffed Peppers Recipe




Polenta Stuffed Peppers Ingredients

6 cup water
2 each red bell peppers
2 each green bell peppers
2 each yellow bell peppers
6 cup polenta, cooked
2 tbsp olive oil

A Recipe for
Polenta Stuffed Peppers

 

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This Recipe for Polenta Stuffed Peppers is one of thousands in the Recipes-to-go Bread Cookbook.


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Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces



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This is a recipe for Polenta Stuffed Peppers from the recipe cookbook of Recipes-to-go (Bread)


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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.




Polenta Stuffed Peppers

There are only ten minutes in the life of a pear when it is perfect to eat.

Ralph Waldo Emerson






Polenta Stuffed Peppers Directions

Preheat oven to 350F. Oil a deep baking dish.

Bring water to a boil in a stock pot. Meanwhile, cut off bell pepper
tops & reserve. Remove seeds & ribs. Parboil peppers in gently
boiling water until tender-crisp. Don't overcook, they only need
about 2 minutes. Drain.

Stuff each pepper with 1 cup polenta. Place in prepared baking dish &
replace the tops. Drizzle with olive oil. Bake until the peppers are
tender, about
30 minutes. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Serves: 6

 

 

 

 

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Polenta Stuffed Peppers Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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