Polenta Stuffed Peppers
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 6 c Polenta, cooked
- Cut
- 2 tb Olive oil
- Stock
- 6 c Water
- 2 ea Yellow bell peppers
- Ribs
- 2 ea Red bell peppers
- 2 ea Green bell peppers
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 350F. Oil a deep baking dish.
- Bring water to a boil in a stock pot. Meanwhile, cut off bell pepper tops & reserve. Remove seeds & ribs. Parboil peppers in gently boiling water until tender-crisp. Don't overcook, they only need about 2 minutes. Drain.
- Stuff each pepper with 1 cup polenta. Place in prepared baking dish & replace the tops. Drizzle with olive oil. Bake until the peppers are tender, about 30 minutes. Serve hot.
- "Vegetarian Gourmet" Spring, 1995
Plating
Cookware for this recipe
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Large pot
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Baking dish
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Chef's knife
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Colander