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
Kacey Tess 