4 red bell peppers 2 teaspoons of olive oil 1 onion, diced 1 medium zucchini, diced 3 garlic cloves, minced 1 cup of instant polenta 1 tomato, diced 1 cup of grated Parmesan cheese 1 cup of chopped fresh flat-leaf parsley
Preheat oven to 375ºF. 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.
Per Serving: 157 Cal; 6g Prot; 4g Total Fat (1 Sat. Fat); 25g Carb.; 4mg Chol; 103mg Sod.; 5g Fiber.
Formatted for MC7 08-06-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times magazine, January 2002
Categories: Milk, Parsley, Onion, Bell pepper, Chicken, Stuffed, Poultry
4 large Green bell peppers 2 Eggs; beaten 1 cup of milk 1 teaspoon of salt 1 dash of pepper 1 small Onion, grated 1 teaspoon of Parsley flakes 1/2 teaspoon of curry powder 1 1/2 cup of diced cooked chicken
Prepare peppers for stuffing. Combine rest of ingredients except chicken and cheese. Add chicken and fill peppers. Sprinkle with cheese. Bake at 350ºF. for 35 minutes. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Serving Size: 4 Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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Basic-Recipes.com
, January 2002
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