| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg06 |
6 |
servings |
INGREDIENTS
| 3 |
lg |
Red bell peppers |
| 14 1/2 |
oz |
Whole tomatoes; undrained and |
|
|
; chopped |
|
|
Cooking spray |
| 16 |
oz |
Polenta cut crosswise into 12 slices |
| 1 1/4 |
c |
Shredded fontina cheese |
|
|
Fresh basil; optional |
INSTRUCTIONS
1. Preheat broiler. Cut peppers in half lengthwise; discard seeds and
membranes. Place pepper haves, skin sides up, on foil 2. Preheat oven to
350 oF. Drain tomatoes in sieve over bowl; reserve liquid. Set aside. 3.
Place a large skillet over medium-low heat; add chopped tomatoes. Cook 1
minute. Gradually add tomato liquid; simmer 1 minute. Add pepper strips;
simmer 5 minutes. Remove from heat. 4. Spread 1/4 cup pepper sauce in
bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange
polenta slices over pepper sauce; spread remaining pepper sauce over
polenta. Sprinkle with cheese. Bake at 350 oF for 25 minutes. Garnish with
basil, if desired.
Yield: 6 servings.
CALORIES 187 (38% from fat); FAT 7.8g (sat 4.6g; mono 2.1g, poly 0.6g);
PROTEIN 9.3g; CARB 20.2g; FIBER 3.4g; CHOL 27mg; IRON 2.4mg; SODIUM 622mg;
CALC 151mg.
Recipe by: Cooking Light Magazine, May 1997
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”