POLENTA AND GREEN TOMATO STUFFED PEPPERS
Cook Time: 20 minutes
Yields: 2 servings (2 stuffed peppers)
1/2 cup cheddar polenta
1 cup diced mushrooms (I used oyster mushrooms)
1 TBS butter, 2 clove garlic (minced), sprinkle of salt, a few generous dashes of worcestershire sauce
1 green (unripe) tomato sliced about 1/2" thick
8-12 small pepperoncinis, sliced (and de-seeded, if desired)
2 tsp oil, sprinkle of salt
2 bell peppers (I think yellow and red are the most appropriate)
1/3 cup cheddar cheese (grated), 1/4 green onions (chopped)
If you aren't using left-over cheddar polenta, make that first. Then, preheat your oven to 375. Get the butter and garlic in a pan over medium heat. Add the mushrooms and saute for about 10 minutes, or until any excess liquids are simmered off and the mushrooms have reduced by about half, adding the salt and worcestershire sauce a couple minutes before you take them off the heat. Meanwhile, add oil to a small pan over medium high heat for the green tomatoes and peppers. Sear them (together) for about 5 minutes, or until the edges are nicely caramelized, and sprinkle with salt to taste.
Carefully cut the tops off of your bell peppers. Using a thin knife, like a pairing knife, cut out any seedy part that get left behind (I like to clean out the membranes too, but it isn't really necessary). To assembled the stuffed peppers, first add about 2 TBS of cheddar polenta to each pepper, top with about 2 TBS of mushrooms followed by 1/2 of the tomatoes and pepperoncinis (1/4 in each pepper). Repeat these layers once more and top with grated cheddar cheese. Bake for 25 minutes, or until the cheese is golden and bubbly. Sprinkle with green onions and dig in.