Polenta-stuffed Peppers

Description

 * yields 4 servings.

Ingredients

 * 4 red bell peppers
 * 2 tsp olive oil
 * 1 onion diced
 * 1 medium zucchini diced
 * 3 garlic cloves minced
 * ½ cup instant polenta
 * 1 tomato diced
 * ¼ cup grated Parmesan cheese
 * ¼ cup chopped fresh flat-leaf parsley

Directions

 * 1) Preheat oven to 375°F.
 * 2) Spray 8-inch square baking dish with cooking spray.
 * 3) Cut tops off peppers about ¼ inch below stems.
 * 4) Scoop out seeds and veins.
 * 5) Heat oil over medium heat.
 * 6) Add onion, and cook, stirring frequently, until softened, 5 minutes.
 * 7) Add zucchini and garlic, and cook, 5 minutes.
 * 8) Add 2 cups water, and bring to a boil.
 * 9) Cook, about 5 minutes.
 * 10) Stir in tomato, cheese and parsley.
 * 11) Spoon polenta mixture into peppers.
 * 12) Place peppers in baking dish.
 * 13) Bake until peppers are tender and polenta is golden, about 30 minutes.