Saturday, March 26, 2011

Cheesy Polenta Roasted Red Bell Peppers

These were good, especially at first.  By the end, though, it was too much red bell pepper taste for both my husband and I.  We decided the next time I would make it into a casserole using the same ingredient amounts, except for less red bell pepper.  I would bake it in a casserole dish in the oven.  The next time that I make the casserole, I'll post cooking times.  This dish is from Pillsbury Prize Winning Bake-Off Recipes, Collector's Edition Vol. 2.

Makes 4 stuffed peppers

*4 large red bell peppers, seeds and membranes removed and tops removed*
*12 oz. polenta, cut into 1/4-inch pieces (2 cups)
*1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers, drained
*salt and pepper to taste
*3/4 cup shredded Monterey Jack cheese
*3/4 cup shredded provolone cheese
*cooking spray

Preheat oven to 350.  If necessary, cut a thin slice off bottom of each bell peppers if they do not stand upright.

In a medium bowl, mix polenta pieces, corn, salt and pepper, and half of each of the cheeses.  Spoon polenta mixture into bell peppers.  Sprinkle with remaining cheese.

Place filled peppers in an ungreased glass baking dish.  Fill dish halfway with water.  Spray a piece of foil with cooking spray.  Cover dish tightly with the greased side of the foil down.  Bake 30 minutes.

Remove foil.  Bake an additional 15-20 minutes or until bell peppers are crisp-tender and filling is thoroughly heated.  Cool 5 minutes.  Remove peppers from dish.  Be careful because the water will be hot. 

*Note:  If making it into a casserole, use 1 red bell pepper, coarsely chopped instead of 4 peppers.