Polenta and pine nut-stuffed red peppers w/mole

4 servings

Ingredients

Quantity Ingredient
4 cups Water
1 tablespoon Salt
2 teaspoons Black pepper
1 tablespoon Ground cumin
2 cups Uncooked polenta
½ cup Diced scallions
1 tablespoon Chopped oregano
(or 1-1/2 teaspoons dried)
½ cup Pine nuts; toasted
4 ounces Green chiles; diced
1½ cup Grated monterey jack cheese
4 Red bell peppers; tops removed and
; seeded
4 slices Sweet onion*; to 8 sl.
12 larges Zucchini; sliced
Vegetable oil; to coat vegetables
Mole sauce

Directions

* sweet onions: especially red, white, Vidalia, or Walla Wallas Bring water to boil, add salt, pepper, and cumin, then reduce heat and slowly add polenta, stirring constantly until all is added and water is absorbed. Remove from heat, stir in scallions, oregano, pine nuts, green chiles, and 1 cup of the grated cheese.

Preheat oven to 350 degrees.

Fill red peppers with polenta mixture and place in a nonstick or oiled roasting pan. Bake for 20 to 25 minutes, remove and top with remaining cheese, then bake until cheese is melted. While peppers are baking, lightly oil onion and zucchini slices and grill. To serve, cover plate bottom with mole sauce, place on pepper in the center, and surround with grilled onions and zucchini.

Serves 4.

Notes: Prepared mole is sold in markets or make your own.

Restaurant: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3.

Recipe by: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett Converted by MM_Buster v2.0l.

Related recipes