A delightful twist on stuffed peppers, filled with creamy polenta and a hint of spice.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and saves time later.
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
Use a small knife to carefully remove the membranes for a clean look.
Place the bell pepper halves in a lightly greased baking dish.
Ensure the peppers are stable by trimming the bottoms slightly if needed.
In a saucepan, combine the polenta, water, salt, and black pepper. Cook over medium heat, whisking constantly, until thickened, about 5-7 minutes.
Whisking prevents lumps and ensures a smooth texture.
Stir in the cream, green chilies, cilantro, monterey jack cheese, and parmesan cheese into the polenta until well combined.
Add the cheese gradually to ensure it melts evenly.
Spoon the polenta mixture into the bell pepper halves, filling them generously.
Press the filling gently to pack it in securely.
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender.
Check the peppers halfway through to ensure even cooking.
Garnish with fresh cilantro before serving.
Serve immediately for the best flavor and texture.
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