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)
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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