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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)