Polenta And Pine Nut-stuffed Red Peppers W/mole

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables	Vegetarian	Veg04	4	Servings

INGREDIENTS

4	c	Water
1	T	Salt
2	t	Black pepper
1	T	Ground cumin
2	c	Uncooked polenta
1/2	c	Diced scallions
1	T	Chopped oregano
		or 1-1/2 teaspoons dried
1/2	c	Pine nuts, toasted
4	oz	Green chiles, diced
1 1/2	c	Grated monterey jack cheese
4		Red bell peppers, tops
		removed and
		seeded
4		Sweet onion*, to 8 sl.
12		Zucchini, sliced
		Vegetable oil, to coat
		vegetables
		Mole sauce

INSTRUCTIONS

sweet onions: especially red, white, Vidalia, or Walla Wallas  Bring
water to boil, add salt, pepper, and cumin, then reduce heat and
slowly add polenta, stirring constantly until all is added and water
is absorbed. Remove from heat, stir in scallions, oregano, pine nuts,
green chiles, and 1 cup of the grated cheese.  Preheat oven to 350
degrees.  Fill red peppers with polenta mixture and place in a nonstick
or oiled  roasting pan. Bake for 20 to 25 minutes, remove and top with
remaining  cheese, then bake until cheese is melted. While peppers are
baking,  lightly oil onion and zucchini slices and grill. To serve,
cover  plate bottom with mole sauce, place on pepper in the center, and
surround with grilled onions and zucchini.  Serves 4.  Notes: Prepared
mole is sold in markets or make your own.  Restaurant: High Desert Inn,
Bisbee, Arizona, Chef Margaret Hartnett  Book: Vegetarian Southwest,
recipes from the region's favorite  restaurants, by Lon Walters, 1998;
ISBN: 0-87358-710-3.  Recipe by: High Desert Inn, Bisbee, Arizona, Chef
Margaret Hartnett  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 981 Calories From Fat: 279 Total Fat: 32.4g Cholesterol: 37.7mg Sodium: 2061.2mg Potassium: 2756.3mg Carbohydrates: 143.4g Fiber: 25.5g Sugar: 25.4g Protein: 37.1g