|Title:||Mexican Polenta-Stuffed Peppers|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
5 large bell peppers, any colors
1 1/2 T olive oil
Sprinkling of sea salt
4 c water
1/2 t sea salt
1/4 t red pepper flakes- optional
1 c polenta cornmeal
1 1/2 c corn kernels
1 T olive oil or butter
1 1/2 c grated sharp cheddar cheese
1/2 c chopped Spanish olives
1 jar (16 oz.) salsa
1 can (15 oz.) black beans- drained
1/4 c chopped cilantro- optional
|Directions:||Preheat the oven to 450F. Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape. Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt. Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.
While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil. Add the polenta in a slow, steady stream while whisking. Cook on medium heat, stirring often, until thickened. Stir in the corn, oil or butter, 1 cup of the cheese, and the olives. Remove from the heat.
Fill the roasted pepper halves with the polenta mixture. Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted. Meanwhile, combine the sale, black beans, and cilantro in a saucepan and bring to a simmer.
To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.
|Makes:||4 to 6 servings|