Polenta Stuffed Peppers

4.5 (2 reviews)

4 bell peppers (use a combination of colors)
1/2 tsp. minced fresh garlic
1 zucchini, diced
1 Tbsp. olive oil
2 medium tomatoes, diced
1 tsp. salt
1/2 tsp. pepper
1 1-lb. package pre-cooked polenta

• Preheat the oven to 375 degrees F. Cut the tops off the peppers and scoop out the insides. Place on a cookie sheet.
• Sautè the garlic and zucchini in the oil over medium heat, until the zucchini starts to soften. Add the tomatoes, salt, and pepper. Heat briefly and stir into the polenta.
• Fill the peppers with the polenta mixture and sprinkle with paprika.
• Cook for 30-40 minutes.

Makes 4-6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind