Instructions:

Yield: 6 servings

6 cup Water
2 ea Red bell peppers
2 ea Green bell peppers
2 ea Yellow bell peppers
6 cup Polenta, cooked
2 tbsp Olive oil

Preheat oven to 350F. Oil a deep baking dish.

Bring water to a boil in a stock pot. Meanwhile, cut off bell pepper tops & reserve. Remove seeds & ribs. Parboil peppers in gently boiling water until tender-crisp. Don't overcook, they only need about 2 minutes. Drain.

Stuff each pepper with 1 cup polenta. Place in prepared baking dish & replace the tops. Drizzle with olive oil. Bake until the peppers are tender, about 30 minutes. Serve hot.