Ingredients
4 Large red bell peppers
3 Tbs butter
2 Anaheim chilies, seeded & minced
1 leek, top plus 1 inch green, sliced
1 tsp oregano
1 tsp basil
1/4 Cup polenta (coarsely ground cornmeal)
3/4 Cup heavy cream
1/2 Cup shredded Montery Jack cheese
3 egg yolks
4 egg whites
Preparation
Slice off tops of peppers. Finely chop tops, then hollow out peppers (core & seed)
In heavy skillet over medium heat, melt butter and saute chopped pepper tops, Anaheim chilies and leek until tender. Add oregano, basil and polenta and cook for 1 minute. Add cream and stir. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Add cheese and egg yolks and stir until incorporated. Beat egg whites with electric mixer until stiff. Stir 1/4 of egg whites into vegetable mixture, then stir resulting mixture into remaining egg whites.
Place hollowed out peppers into an 8 inch square baking pan and spoon filling evenly into each. Bake in a 375 degree oven for 35 minutes until browned and puffed.
