Cheddar jalapeno polenta stuffed peppers
Plate and Pour
Plate and Pour
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Ingredients

  • 4-5 large red gypsy peppers or 2 large red peppers, stemmed, cored, and seeds removed
  • 1 cup cooked polenta
  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 1/4 tsp crushed red pepper
  • 1 tbsp jarred jalapeno (the kind you throw on top of nachos) or canned green chile
  • 1/4 cup cheddar cheese
  • sea salt
  • freshly ground black pepper

Instructions

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