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Recipe by: ottorino
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See below ingredients and instructions of the recipe
6 c Water
2 ea Red bell peppers
2 ea Green bell peppers
2 ea Yellow bell peppers
6 c Polenta, cooked
2 tb Olive oil
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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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