Polenta-Stuffed Peppers

FOODISTA
9Ingredients
60Minutes
110Calories

Ingredients

US|METRIC
  • 4 red bell pepper
  • 2 teaspoons olive oil
  • 1 onions (diced)
  • 1 medium zucchini (diced)
  • 3 garlic cloves (minced)
  • 1/2 cup instant polenta
  • 1 tomatoes (diced)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup flat leaf parsley (chopped)
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    Directions

    1. Preheat oven to 375 degrees. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins.
    2. 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.
    3. Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.
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    NutritionView More

    110Calories
    Sodium5% DV110mg
    Fat6% DV4g
    Protein10% DV5g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories110Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol5mg2%
    Sodium110mg5%
    Potassium530mg15%
    Protein5g10%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A90%
    Vitamin C290%
    Calcium10%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.