Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Ingredients

For the peppers

• 3 medium red bell peppers
• 3/4 cup polenta (or yellow cornmeal)
• 3 garlic cloves, minced
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup whipping cream

• 1 (7 ounce) can whole green anaheim chilies, drained and chopped (or buy chopped chilies)
• 2/3 cup chopped cilantro
• 2 cups shredded monterey jack cheese
• 1/2 cup freshly grated parmesan cheese

Garnish

• fresh cilantro

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.