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Polenta Stuffed Bell Peppers
w/ marinara sauce
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Served w/ Zucchini, Portobello Mushrooms and Basil
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Ingredients:
3 Cups Marinara Sauce
3 Cups Cooked Polenta
3 Bell Peppers, any color
2 Tbs. Olive Oil, divided
3 Portobello Mushrooms, medium size
2 Zucchini, medium size
6 Basil Leaves
2 Pinches Salt and Pepper
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Rinse and dry peppers.
Cut the seeds away from the stem.
Try not to cut into the pepper or pull the stem off.
The idea is to use the pepper as a cup to hold in the polenta.
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Three beautiful peppers ready to fill.
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You can cook polenta & marinara at the same time.
Heat the oven to 375°.
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Place 3 cups marinara into a 2 1/2 quart baking dish.
Fill each pepper with as much polenta as possible and place into the dish.
Cover the dish with plastic wrap & then with foil.
Bake peppers in the oven for one hour.
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Remove peppers from the oven.
Keep peppers covered while preparing the zucchini and mushrooms.
Peppers will finish cooking during this time.
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While peppers are in the oven you can get the zucchini and mushrooms started.
Rinse and dry zucchini.
Slice into quarter inch round circles.
Toss zucchini with one tablespoon oil and a pinch of salt and pepper.
Place zucchini evenly across a sheet pan.
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As you pull the peppers out of the oven, place the zucchini on the middle rack.
Bake the zucchini for 10 minutes.
Turn oven off and turn the broiler on to high.
Finish cooking the zucchini under the broiler, it will just take a couple minutes.
Remove pan from oven and serve.
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While zucchini is cooking:
Wipe any dirt from the mushroom.
Cut the mushrooms into 1/2 inch slices.
Heat a 10 inch cast-iron pan on the stove
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When pan is hot, add one tablespoon oil.
When oil is hot, place mushrooms into the pan.
Cook mushrooms on one side for a minute or so.
Flip each mushroom slice over and remove the pan from the heat.
Mushrooms will finish cooking as the pan cools.
Sprinkle with a pinch of salt and pepper.
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To serve:
Place pepper onto a plate.
Smother with marinara sauce.
Garnish with mushrooms and zucchini.
Slice basil thin and sprinkle over the dish.
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