Mexican Polenta Stuffed Peppers

Mexican Polenta Stuffed Peppers
• 4 bell peppers
• ½ cup polenta
• 2 cups vegetable broth (plus a little extra)
• ½ teaspoon sea salt (plus a little extra
• 1 tablespoon butter (If you don’t eat dairy, use Earth Balance)
• 1 can black beans, rinsed & drained
• 1 can corn, drained
• ½ onion, finely chopped
• 2 teaspoons minced garlic
• 1 jalapeno, stemmed, seeded & minced
• Salt & Pepper to taste

Cut off the tops of bell peppers and cut slits in the bottom of each pepper. Remove seeds and stem. Par boil peppers in boiling salted water for 5 minutes. Remove, lightly salt the insides and set aside.

Meanwhile, bring 2 cups vegetable broth to a boil. Gradually stir in polenta & salt. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, stirring often and adjusting heat to maintain a gentle simmer, about 15 minutes. Stir in butter (or Earth Balance) and set aside.

Heat oven to 375 degrees.

Sauté the onion in olive oil until soft, about 5 minutes. Add garlic and jalapeno and cook for a minute, until fragrant. Add beans and corn and mix. Add this into the polenta and mix well.

Fill each pepper with the polenta/bean/corn mixture. Bake until peppers are soft and polenta mixture is hot, about 30 minutes.

If you choose, top each pepper with shredded cheese (soy cheese for non-dairy) and put under the broiler until cheese is melted and crispy brown.