Recipe for Polenta Stuffed Peppers (Gluten-Free)

Recipe Ingredients:
3 cups  Water
1 cup  Gluten-Free Corn Grits (Polenta)
1/2 tsp  Sea Salt
1 cup  Ricotta Cheese
1 cup  Grated Parmesan Cheese
2 tbsp  Olive Oil
1 tbsp  Butter
8 ounce  Mushrooms, sliced
1 cup  Onion, coarsley chopped
2 cloves  Garlic, Minced
2-14.5 oz. cans  Diced Tomatoes w/Basil, Garlic and Oregano, divided
1 cup  Parsley
Large Green Bell Peppers, cut in half lengthwise, cored and seeded

Cooking Directions:
1.  Bring water to a boil over in a large, deep pan. Add salt and gradually stir in polenta.

2.  Reduce heat and simmer gently, stirring frequently until mixture is very thick, about 30 minutes. Stir in both cheeses.

3.  Meanwhile, heat oil and butter in large skillet over medium heat. Add mushrooms, onion and garlic. Cook 10 to 15 minutes, or until vegetables are golden brown, stirring frequently. Stir in 1 can of tomatoes and parsley. Fold polenta mixture into vegetable mixture.

4.  Spoon mixture into pepper halves. Lightly grease 9x13-inch baking pan. Spread remaining can of tomatoes in bottom of pan. Place peppers in pan; cover with foil.

5.  Bake in 350F oven for 50 minutes. Remove foil and cook an additional 10 minutes or until peppers are tender. Makes 8 servings.

    Gluten Free Corn Grits (Polenta) Gluten Free Corn Grits (Polenta)
Corn Grits make a popular breakfast, especially in the Eastern and Southern states. Also makes a delightful hot cereal served with milk and honey or brown sugar.

Sea Salt Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.

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