MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Polenta Stuffed Red Bell Peppers
Categories: Stuffed veg, Vegetarian
Yield: 4 Servings

4 c Water
1 1/2 ts Salt;
- plus more for seasoning
2 tb Olive oil
1 1/2 c Yellow corn meal;
- medium ground
4 lg Red bell peppers
1 sm Onion; minced
3 cl Garlic; minced
1/3 c Sun-dried tomatoes;
- oil-packed or rehydrated,
- chopped
1 tb Fresh parsley; minced
1 tb Fresh basil; minced
Black pepper; freshly ground

These red bell peppers stuffed with yellow polenta studded with
sun-dried tomatoes are as pretty as a picture--and they taste great,
too. For easy cleanup, prepare them ahead of time so you can wash up
all the pots and pans. Then, just pop in the oven at dinnertime and
bake and serve in the same pan.

In a large saucepan, combine the water, salt, and 1 tb oil, and bring
to a boil over high heat. Reduce the heat to medium and gradually
whisk in the polenta, stirring constantly to avoid bumps. Cook,
stirring, until the polenta begins to pull away from the sides of the
pan, about 15 minutes. Remove from the heat and set aside.

Preheat the oven to 350?F. Bring a large pot of water to a boil over
high heat. Slice off the tops of the peppers and remove the seeds and
ribs. Plunge the peppers into the boiling water and cook until
slightly softened, about 3 minutes. Remove from the water with tongs
and set aside, cut sides down, to drain.

Heat the remaining 1 tb oil n a large skillet over medium heat. Add
the onion, over, and cook until softened, about 5 minutes. Add the
garlic and cook, stirring, until fragrant, about 30 seconds.

In a large bowl, combine the polenta, onion mixture, tomatoes,
parsley, basil, and salt & pepper to taste. Mix well. Fill the
peppers with the polenta mixture and place upright in a baking dish.
Add a few tablespoons of water to the baking dish, cover, and bake
until the peppers are tender and the stuffing is hot, about
30 minutes. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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