Great Vegetarian Entree or Side Dish
* In a medium saucepan bring water to a boil. Slowly stir in polenta; continue stirring until polenta comes to a simmer. Reduce heat and add miso or salt. Cook on low, stirring occasionally for 15 to 20 minutes, until polenta is thick and creamy.
* In a small pan heat tomato puree on medium for a few minutes, add 1/3 of the polenta and cook for 3-5 minutes until smooth and bubbly.
* Spray muffin pan with nonstick cooking spray. Place peppers in muffin pan. With a spoon, fill each pepper just under a 1/3 with tomato polenta mixture, press in several pieces of cheese. Spoon in another layer of plain polenta and press in another layer of cheese.
* Stir basil into remaining polenta, increase heat and cook for 1-2 minutes. Spoon into peppers, top with remaining cheese and refrigerate for at least one hour to allow polenta to firm up.
* Preheat oven to 450 degrees. Bake Peppers in muffin tins for 20- 30 minutes. Just before peppers are done, heat tomato sauce in a small skillet. Serve with Peppers.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 142 | ||
Calories from Fat: 13 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.8mg | 1 % | |
Potassium 184.9mg | 5 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 26.8g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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