Polenta-stuffed Peppers

Description
yields 4 servings.



Ingredients

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

Directions

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