Stuffed Red Peppers with Cheesy Polenta and Green Chiles

Ingredients

3 red bell peppers
¾ cup polenta or yellow corn meal
2 cups water
1 teaspoon salt
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
½ cup whipping cream
1 7-oz can diced chiles, drained
⅔ cup cilantro
2 cups shredded Monterey Jack cheese
½ cup grated Parmesan cheese

Garnish
Fresh cilantro sprigs

Make it!

Preheat the oven to 400° F.
Cut bell peppers in half lengthwise; remove and discard seeds and membranes.
Place bell pepper cups in a lightly greased 13 x 9 inch baking dish.
Whisk together polenta and the next 5 ingredients in a large saucepan over medium heat; bring to a boil.
Cook, whisking constantly, 5-7 minutes. Polenta should be thick and creamy.
Stir in the cream plus the next 4 ingredients, blending well.
Spoon the mixture into the pepper cups.
Bake for 25-30 minutes or until peppers are tender.
Garnish, if desired.