Ingredients
2 medium red bell peppers
1 tube premade herb polenta
2 to 3 handfuls grated parmesan
olive tapenade
Preparation
Slice peppers in half lengthwise and remove seeds. Put a tablespoon olive tapenade in each pepper half. Dice polenta into small cubes, mix with one handful parmesan and fill pepper halves. Top with remaining parmesan, salt and pepper to taste. Place in oiled baking pan and bake 30 to 45 minutes @350 degrees or till golden brown on top.
