Stuffed Peppers


Polenta + Corn Stuffed Peppers

Ingredient list:

Tomato sauce: (alternatively you could use store bought red enchilada sauce)

5 celebrity or plum tomatoes quartered

1 red onion chopped roughly 

2 garlic cloves

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper

Peppers:

1 C of tomato or enchilada sauce 

2 pasilla peppers halved and seeds removed

1/4 C instant polenta

1 1/4 C water

1 tsp sea salt

1/2 C cheddar jack cheese

1 C frozen corn

1 tsp black pepper

Method:

Heat oven to 450

Combine tomatoes, onions, garlic and olive oil 

Spread vegetables on a baking sheet

Roast veggies for about 10-15 minutes until tomatoes start to release juices 

Remove from oven, put all veggies in a food processor and combine until smooth

Reduce heat to 400

Put 1/2 mixture (or enchilada sauce) in a square glass baking dish

Place pepper halves on sauce

In a small saucepan bring water  and salt to a boil

Stir in polenta, continue stirring until thickened

Add cheese, corn and pepper

Stir until cheese is melted 

Spoon mixture into peppers

Top with remaining sauce 

(I topped mine with red pepper flake but this is optional)

Bake for 15-20 minutes until heated through and peppers start to soften 

Top with salsa, gaucamole or sour cream (all optional)

Enjoy! 

Serves 2

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