Polenta Stuffed Sweet Bell Peppers

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Cut the tops off the peppers and remove the seeds and membranes from the inside; set aside.

3. 3

   Saute the garlic, green onion, and zucchini in the oil over medium heat until the zucchini starts to soften; add the tomatoes, basil, balsamic vinegar, salt, and pepper, and heat for 5 minutes.

4. 4

   While that's cooking, if you're using commercially packaged cooked polenta remove it from the packaging and briefly microwave for 2 to 3 minutes to soften.

5. 5

   Stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella.

6. 6

   Fill the peppers with the polenta mixture and sprinkle each with a tablespoon of Parmesan and a dash paprika.

7. 7

   Bake on a lightly sprayed cookie sheet at 350 degrees F for 30-40 minutes or until pepper has reached desired texture.

8. 8

   Makes 4-6 servings (if you cut'em in half).

* Per serving · 4 servings · Values may vary.