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This rich and tasty pepper filling can also be served as a side dish.
Preheat oven to 375°F. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins.
In medium saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, 5 minutes. Add zucchini and garlic, and cook, stirring frequently, until softened, 5 minutes. Add 2 cups water, and bring to a boil. Slowly stir in polenta. Cook, stirring constantly, until thickened, about 5 minutes. Stir in tomato, cheese and parsley.
Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.
- Calories 157
- Carbohydrate Content 25 g
- Cholesterol Content 4 mg
- Fat Content 4 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 103 mg
- Sugar Content 0 g