Vegetarian

Polenta Stuffed Bell Peppers is for Dinner.

Polenta Stuffed Bell Peppers takes 30 minutes to prepare.

Polenta Stuffed Bell Peppers takes 60 minutes to cook.

Polenta Stuffed Bell Peppers makes 6 servings.

The ingredients for Polenta Stuffed Bell Peppers are:

3 large beefsteak tomatoes, diced
6 bell peppers, halved lengthwise and core removed
3 cups water
1 cup polenta
1 cup ricotta cheese
1 cup parmesan, grated
1 tbsp butter
2 tbsp olive oil
1 medium onion, diced
1 garlic cloves, minced
8 oz mushrooms, sliced
2 tsp Italian seasoning
1 cup flat leaf parsley, chopped
Salt and pepper to taste

Here is how you make Polenta Stuffed Bell Peppers:

Place 2 of the tomatoes (diced) in bottom of casserole dishes (I had to use 2). Place bell peppers on top of tomatoes and season with salt and pepper. Bring water and a dash of salt to boil and add polenta. Reduce heat and stir constantly until thickened. Stir in ricotta and parmesan cheese. Set aside.Heat butter and olive oil in saute pan.Saute onions 5 minutes.Add garlic and saute 1 minute.Add mushrooms and saute 10 minutes.Add Italian seasoning, parsley and remaining tomato and simmer 15 minutes.Stir into cheesy polenta mixture. Salt and pepper to taste.Spoon into bell pepper halves.Cover with foil and bake at 350 degrees for 50 minutes. Remove foil and bake another 10 minutes.Serving Size: 2 bell pepper halvesNumber of Servings: 6Recipe submitted by SparkPeople user DAWNA6918.

The nutritional information for Polenta Stuffed Bell Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 322.5

• Total Fat: 13.9 g
• Cholesterol: 28.0 mg
• Sodium: 388.5 mg
• Total Carbs: 26.9 g
• Dietary Fiber: 3.3 g
• Protein: 14.3 g

The dietary needs meet for Polenta Stuffed Bell Peppers is Vegetarian