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!

I made a recipe I found somewhere (I can’t remember where) called, “Mashed Potatoes and Celery Root with Creamy Yogurt.”

• Kosher salt
• 1 1/2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch cubes
• 1 large celery root (1 1/2 pounds), peeled, cut into 1-inch cubes
• 5 cloves garlic, peeled
• scallions
• 1 1/2 cups of shredded Parmesan
• 2 1/2 cups plain low-fat yogurt, plus 1/2 cup extra if desired
• freshly ground black pepper to taste

1. Boil 8 cups of water in a large pot with 2 Tbsp. salt. Add potatoes, celery root, and garlic. Return to boil and reduce heat to medium, cooking uncovered until potatoes and celery root are very tender, 15-20 minutes.
2. Drain potato mixture. Add scallions, yogurt, pepper, and cheese. Smash everything together.

Note: The original recipe called for 1 large finely chopped shallot.  You mix the boiled potatoes, garlic, and celery root in it.  It did not have the cheese or scallions.