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Bell Peppers Stuffed with Polenta and Chanterelles

Bell Peppers Stuffed with Polenta and Chanterelles step-by-step recipe | vegelicacy.com
"Remove foil. Take off the pepper tops, set them aside. Cover the peppers with cheese and bake for additional 10 minutes until cheese is melted and nicely browned. Serve peppers covered with the tops."

Ingredients Serves 4

  • 10.5 oz/300 g chanterelles (fresh or frozen)
  • 1/2 cup polenta
  • 4 bell peppers
  • 2.5 oz/70 g cheddar cheese
  • 1 onion
  • 1 clove garlic
  • 1/2 bunch parsley
  • 4 tbsp oil
  • 1 tsp salt

Method

  1. Cut the chanterelles into small pieces. In case you use frozen mushrooms, defrost preliminarily. Peel the onion and garlic, cut them finely. Grate the cheese. Chop up the parsley.

    Bell Peppers Stuffed with Polenta and Chanterelles
  2. In a small skillet heat up 2 tbsp oil, add the chanterelles and cook 10 minutes over medium heat until all the liquid evaporates.

    Bell Peppers Stuffed with Polenta and Chanterelles
  3. In a fryin pan heat up 2 tbsp oil, saute the onion over low heat for 5 minutes. Then add the garlic, cook for an additional minute. Stir occasionally.

    Bell Peppers Stuffed with Polenta and Chanterelles
  4. Pour 2 cups of water, add salt, and bring to boil. Gradually add 1/2 cup of polenta whisking constantly. Cook the polenta until thickened (3 minutes), stiring all the time. When done, remove from the heat.

    Bell Peppers Stuffed with Polenta and Chanterelles
  5. Combine polenta with the chanterelles and parsley, mix well.

    Bell Peppers Stuffed with Polenta and Chanterelles
  6. Cut off the tops and remove the seeds of the bell peppers. If needed slice off the bottom of the bell peppers to make them more steady.

    Bell Peppers Stuffed with Polenta and Chanterelles
  7. Stuff the peppers with polenta and mushroom mixture.

    Bell Peppers Stuffed with Polenta and Chanterelles
  8. Preheat oven to 400 F/200 C. Cover the peppers with the hats, place them in a baking dish, pour 1/2 cup of water, cover with foil. Bake for 30-35 minutes.

    Bell Peppers Stuffed with Polenta and Chanterelles
  9. Remove foil. Take off the pepper tops, set them aside. Cover the peppers with cheese and bake for additional 10 minutes until cheese is melted and nicely browned. Serve peppers covered with the tops.

    Bell Peppers Stuffed with Polenta and Chanterelles

Author: vegelicacy

Posted on: 18 December 2013

Author`s page

Diet type: vegetarian
Category: main course
Difficulty: medium
You will also need: Baking dish

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Comments

Filifionka 5 January 2014
Thanks for a nice idea ! I couldn't find all the products in the wintertime, so I used smashed potatoes (purée) instead of polenta and placed chanterelles with champignons and it was very tasty ! And I love the food looking such amazing.. it was a very happy dinner :)

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vegelicacy 7 January 2014
Oh, thank you so much! It's my biggest pleasure to hear from you :) You are my first commentator, so I am really happy to know that you had a good experience!

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