Directions:
- Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13 x 9 baking dish.
- Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
- Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.6 Kcal (1761 kJ) | ||
| Calories from fat | 265.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.51g | 45% | |
|---|---|---|---|
| Cholesterol | 88.62mg | 30% | |
| Sodium | 1004.94mg | 42% | |
| Potassium | 185.32mg | 4% | |
| Total Carbs | 14.47g | 5% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 23.32g | 47% | |
| Vitamin C | 60.2mg | 100% | |
| Vitamin A | 2.9mg | 95% | |
| Iron | 25.3mg | 141% | |
| Calcium | 721mg | 72% | |
| Amount Per 100 g | |||
| Calories | 147.8 Kcal (619 kJ) | ||
| Calories from fat | 93.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 45% | |
|---|---|---|---|
| Cholesterol | 31.14mg | 30% | |
| Sodium | 353.14mg | 42% | |
| Potassium | 65.12mg | 4% | |
| Total Carbs | 5.09g | 5% | |
| Sugars | 1.1g | 13% | |
| Dietary Fiber | 0.61g | 7% | |
| Protein | 8.19g | 47% | |
| Vitamin C | 21.2mg | 100% | |
| Vitamin A | 1mg | 95% | |
| Iron | 8.9mg | 141% | |
| Calcium | 253.4mg | 72% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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