Stuffed Red Peppers With Cheesy Polenta And Green Chiles - cooking recipe

Ingredients

For the peppers
3 medium red bell peppers
3/4 cup polenta (or yellow cornmeal)
3 garlic cloves, minced
2 cups water
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground pepper
1/2 cup whipping cream
1 (7 ounce) can whole green anaheim chilies, drained and chopped (or buy chopped chilies)
2/3 cup chopped cilantro
2 cups shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
Garnish
fresh cilantro

Preparation

Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13\" x 9\" baking dish.
Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.