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   MSGID: 35717.fidonet_cooking@1:105/500 2dfb9b2d   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Polenta Stuffed Red Bell Peppers   
    Categories: Stuffed veg, Vegetarian   
         Yield: 4 Servings   
       
         4 c  Water   
     1 1/2 ts Salt;   
              - plus more for seasoning   
         2 tb Olive oil   
     1 1/2 c  Yellow corn meal;   
              - medium ground   
         4 lg Red bell peppers   
         1 sm Onion; minced   
         3 cl Garlic; minced   
       1/3 c  Sun-dried tomatoes;   
              - oil-packed or rehydrated,   
              - chopped   
         1 tb Fresh parsley; minced   
         1 tb Fresh basil; minced   
              Black pepper; freshly ground   
       
     These red bell peppers stuffed with yellow polenta studded with   
     sun-dried tomatoes are as pretty as a picture--and they taste great,   
     too. For easy cleanup, prepare them ahead of time so you can wash up   
     all the pots and pans. Then, just pop in the oven at dinnertime and   
     bake and serve in the same pan.   
        
     In a large saucepan, combine the water, salt, and 1 tb oil, and bring   
     to a boil over high heat. Reduce the heat to medium and gradually   
     whisk in the polenta, stirring constantly to avoid bumps. Cook,   
     stirring, until the polenta begins to pull away from the sides of the   
     pan, about 15 minutes. Remove from the heat and set aside.   
        
     Preheat the oven to 350?F. Bring a large pot of water to a boil over   
     high heat. Slice off the tops of the peppers and remove the seeds and   
     ribs. Plunge the peppers into the boiling water and cook until   
     slightly softened, about 3 minutes. Remove from the water with tongs   
     and set aside, cut sides down, to drain.   
        
     Heat the remaining 1 tb oil n a large skillet over medium heat. Add   
     the onion, over, and cook until softened, about 5 minutes. Add the   
     garlic and cook, stirring, until fragrant, about 30 seconds.   
        
     In a large bowl, combine the polenta, onion mixture, tomatoes,   
     parsley, basil, and salt & pepper to taste. Mix well. Fill the   
     peppers with the polenta mixture and place upright in a baking dish.   
     Add a few tablespoons of water to the baking dish, cover, and bake   
     until the peppers are tender and the stuffing is hot, about   
          30    minutes. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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