Parmesan Polenta Stuffed Peppers

By rmulleni

Ingredients

• 2 small red bell peppers
• 2 cups water
• 1/3 cup Polenta Valsugana (instant polenta)
• 3/4 tsp. Raley's Isle of Capri Sea Salt
• 1/3 cup shredded Parmesan cheese + 1 tbsp. for topping
• 1/3 cup sliced ripe olives
• 1-1/2 tbsp. minced smoked sun-dried tomatoes
• 2 tsp. pine nuts
• Snipped fresh basil

Details

Preparation time 15mins
Cooking time 35mins
Adapted from raleysseasons.com

Preparation

Step 1

Prep: 15 minutes, Cook: 20 minutes, Serves: 4

1. Cut peppers in half and cut away seeds. Place on a baking sheet and cook at 450°F for 10 minutes to soften.

2. Bring water, polenta and salt to a boil in a small saucepan. Cook, stirring frequently, for 5 minutes. Stir in 1/3 cup cheese, olives and sun-dried tomatoes.

3. Spoon into peppers and sprinkle with 1 tbsp. cheese and pine nuts. Cook for 5 minutes more or until golden brown on top. Sprinkle with snipped fresh basil, if you like.