Stuffed Red and Green Peppers with Parmesan Polenta

4 green bell peppers

4 red bell peppers

8 ounce package cream cheese

8 ounce package feta cheese

8 ounces bay shrimp

8 ounces diced pepperoni

1 jar marinated artichoke hearts, diced

1 can diced green chilies

½ cup cornmeal

½ cup quick grits

1 teaspoon each chicken and beef bouillon

½ teaspoon cumin

2 tablespoons hot sauce, or to taste

3 cups water

1 cup grated Parmesan cheese

1 tablespoon olive oil

3 cloves minced garlic

8 ounce jar roasted red peppers, diced

1 cup marinara sauce

½ teaspoon thyme

½ teaspoon oregano

½ cup Parmesan

½ cup minced Parsley

Start the Polenta. Place cornmeal, grits, bouillon, cumin, hot sauce and water in a saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes. Turn off heat, stir in Parmesan cheese and let sit while you prepare the peppers and sauce.

Cut the peppers in half sideways and remove the veins and seeds. Trim them up to resemble shallow boats. Mix cream cheese with feta, shrimp, pepperoni, artichokes and green chilies together and place an equal portion in the middle of each half pepper. Bake in the oven at 350 until the filling is hot, about 10 to 15 minutes.

While peppers are cooking sauté garlic in olive oil and add red peppers, sauce, thyme and oregano. Bring to a simmer and taste. Add salt if needed.

Pour polenta on a platter. Place stuffed peppers on top. Drizzle the sauce on top and sprinkle with ½ cup Parmesan and parsley.


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