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