Ingredients
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3 medium red bell peppers
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3/4 cup polenta (or yellow cornmeal)
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3 garlic cloves, minced
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2 cups water
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1 teaspoon salt
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1/4 teaspoon fresh ground pepper
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1/2 cup whipping cream
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1 (7 ounce) can whole green anaheim chilies, drained and chopped (or buy chopped chilies)
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2/3 cup chopped cilantro
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2 cups shredded monterey jack cheese
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1/2 cup freshly grated parmesan cheese
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1/2 teaspoon garlic salt
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Instructions
- Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
- Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
- Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.