This recipe came from the Food Networks’ website.

• 4 red or yellow bell peppers, large poblano chiles, or a combination
• 1 tablespoon of olive oil
• 1/2 cup chopped onions
• 1 1/2 Tbsp minced garlic
• 1 cup coarse cornmeal or polenta
• 3 1/2 cups chicken broth
• 1/2 cup cream
• 3/4 cup corn kernels
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh cilantro
• 3/4 tsp kosher salt
• 1/2 cup grated Parmesan
• 1/2 cup shredded Gruyere

1. Cut the tops off the peppers, remove the seeds and ribs, slice in half from stem to tip. Arrange them in a shallow baking dish.
2. Cook the onions and garlic over medium heat with the oil, 3-4 minutes or until the onion softens. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the rest of the ingredients and 1/4 cup of the Parmesan. Cook, stirring constantly until the polenta becomes thick, about 10 minutes. Remove from heat.
3. Fill the peppers and sprinkle the remaining Parmesan and Gruyere over it. Bake for 20-25 minutes in 350 degrees F.

What I did differently: I didn’t have basil, heavy cream or Gruyere. I used milk instead of cream. I put in a lot of cilantro so less chicken broth, because cilantro has a lot of water. I didn’t follow any of the quantities because I’m just a rebel like that. I think I used about 3 cups of polenta and only 2 cups of chicken broth.

Here’s the polenta mixture:

Stuffing the peppers was a bit time consuming.

But so worth it!