Recipes Polenta stuffed capsicums

Recipes Polenta stuffed capsicums

Recipes Polenta stuffed capsicums

Recipes Polenta stuffed capsicums Get creative with capsicum cups � just add your favourite fillings and bake. Pour polenta in and then top the lot with cheesy breadcrumbs. Polenta stuffed capsicums

Ingredients

  • 3 large red capsicums, halved
  • 20g butter
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon sweet paprika
  • 500ml (2 cups) Massel chicken style liquid stock
  • 160ml (2/3 cup) water
  • 90g (1/2 cup) polenta
  • 1 tablespoon chopped fresh continental parsley
  • 80g (1 cup) coarsely grated vintage cheddar
  • 35g (1/2 cup) fresh breadcrumbs

Method

  • Step 1 Preheat oven to 180�C. Place the capsicum in a large baking dish. Heat the butter and oil in a saucepan over medium heat. Stir in onion, garlic and paprika for 3-4 minutes or until soft. Add stock and 125ml (1/2 cup) water. Bring to the boil. Reduce heat to low. Add polenta in a thin steady stream, stirring constantly. Cook, stirring, for 6 minutes or until the mixture thickens.
  • Step 2 Stir in parsley and half the cheddar. Divide among capsicums. Add remaining water to the dish. Cover with foil. Bake for 40 minutes.
  • Step 3

    Combine breadcrumbs and remaining cheddar in a bowl. Sprinkle over capsicums. Spray with olive oil. Bake for 20-25 minutes or until golden plus tender.