Polenta Stuffed Peppers
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)