Polenta Pepper Souffles

1. 1

   Slice off tops of peppers. Finely chop tops, then hollow out peppers (core & seed)

2. 2

   In heavy skillet over medium heat, melt butter and saute chopped pepper tops, Anaheim chilies and leek until tender. Add oregano, basil and polenta and cook for 1 minute. Add cream and stir. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Add cheese and egg yolks and stir until incorporated. Beat egg whites with electric mixer until stiff. Stir 1/4 of egg whites into vegetable mixture, then stir resulting mixture into remaining egg whites.

3. 3

   Place hollowed out peppers into an 8 inch square baking pan and spoon filling evenly into each. Bake in a 375 degree oven for 35 minutes until browned and puffed.

* Per serving · 4 servings · Values may vary.