Cheesy Polenta-Stuffed Baby Sweet Peppers

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  • Makes: 20 servings
  • Prep: 45 mins
  • Cool: 20 mins
  • Slow Cook: 4 hrs (low) or 2 hours (high)

Cheesy Polenta-Stuffed Baby Sweet Peppers

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Directions

  1. For polenta, in a medium saucepan bring the 1-3/4 cups water to boiling. Meanwhile, in a small bowl stir together cornmeal, the 3/4 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 20 minutes or until mixture is very thick, stirring frequently and adjusting heat as necessary to maintain a slow boil. Stir in provolone cheese and Italian seasoning. Transfer mixture to an ungreased 2-quart square baking dish. Cool for 20 minutes.
  2. Meanwhile, cut a lengthwise slit in one side of each sweet pepper. Spoon out and discard seeds, leaving stems intact. Spoon polenta into a decorating bag. (Or spoon into a heavy resealable plastic bag; snip a small hole in one corner of the bag.) Pipe polenta into peppers (some polenta may remain exposed).
  3. In a 6-quart slow cooker combine pasta sauce and vinegar. Stir in frozen artichoke hearts and mushrooms. Gently stir in stuffed peppers.
  4. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. If desired, sprinkle with Parmesan cheese and/or basil.
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Nutrition Facts (Cheesy Polenta-Stuffed Baby Sweet Peppers)

  • Per serving:
  • 65 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 2 mg chol. ,
  • 241 mg sodium ,
  • 10 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 2 g pro.
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