Ingredients

6 C. water
2 each red bell peppers
2 each green bell peppers
2 each yellow bell peppers
6 C. polenta, cooked
2 Tbsp. olive oil

Cooking Instructions

Preheat oven to 350F. Oil a deep baking dish. Bring water to a boil in a stock pot. Meanwhile, cut off bell pepper tops and reserve. Remove seeds and 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 C. polenta. Place in prepared baking dish and replace the tops. Drizzle with olive oil. Bake until the peppers are tender, about 30 minutes. Serve hot.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)