Polenta Stuffed Peppers
Contributed by Kelly Mapes

This recipe comes from one of the winners of our "Every Meal of the Day" recipe contest, which was hosted by Cooking Light Magazine.
Ingredients 3 cups Water  1 cup Corn Grits-Polenta  1/2 tsp Salt  1 cup Ricotta Cheese  1 cup grated Parmesan Cheese  2 Tbsp Olive Oil  1 Tbsp Butter  8 oz Sliced Fresh Mushrooms  1 cup coarsely chopped Onion  2 cloves Garlic, minced  2 cans (14 1/2 oz each) diced Tomatoes w/ Basil, Garlic and Oregano, divided  1 cup chopped Parsley  4 large Green Bell Peppers, cut in half lengthwise, cored and seed
Directions
Bring water to a boil over in a large, deep pan. Add salt and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently until mixture is very thick, about 30 minutes. Stir in both cheeses. Meanwhile, heat oil and butter in large skillet over medium heat. Add mushrooms, onion and garlic. Cook 10 to 15 minutes, or until vegetables are golden brown, stirring frequently. Stir in 1 can of tomatoes and parsley. Fold polenta mixture into vegetable mixture. Spoon mixture into pepper halves. Lightly grease 9x13-inch baking pan. Spread remaining can of tomatoes in bottom of pan. Place peppers in pan; cover with foil. Bake in 350°F oven for 50 minutes. Remove foil and cook an additional 10 minutes or until peppers are tender. NUTRITIONAL INFORMATION Serving Size: Stuffed Pepper Half (305g) Calories 280, Total Fat 12g, Saturated Fat 6g, Cholesterol 30mg, Sodium 860mg, Total Carbohydrate 31g, Dietary Fiber 4g, Sugars 10g and Protein 13g.