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
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
This Recipe for Polenta Stuffed Peppers is one of thousands in the Recipes-to-go Bread Cookbook.
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
If you enjoy this Polenta Stuffed Peppers Recipe - you should enjoy the recipe collections you can find on the websites below:
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Food Tip |
This is a recipe for Polenta Stuffed Peppers from the recipe cookbook of Recipes-to-go (Bread)
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
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
Polenta Stuffed Peppers Recipe brought to you by Recipes To-Go