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Ingredientes
- 4 c. water
- 1 Tbsp. salt
- 2 tsp black pepper
- 1 Tbsp. grnd cumin
- 2 c. uncooked polenta
- 1/2 c. diced scallions
- 1 Tbsp. minced oregano
- Â Â (or possibly 1-1/2 tsp. dry)
- 1/2 c. pine nuts, toasted
- 4 ounce green chiles, diced
- 1Â 1/2 c. grated monterey jack cheese
- 4 x red bell peppers, tops removed and seeded
- 4 slc sweet onion*, to 8 sl.
- 12 lrg zucchini, sliced
- Â Â vegetable oil, to coat vegetables
- Â Â mole sauce
Direcciones
- * Sweet onions: especially red, white, Vidalia, or possibly Walla Wallas
- Bring water to boil, add in salt, pepper, and cumin, then reduce heat and slowly add in polenta, stirring constantly till all is added and water is absorbed.
- Remove from heat, stir in scallions, oregano, pine nuts, green chiles, and 1 c. of the grated cheese.
- Preheat oven to 350 degrees.
- Fill red peppers with polenta mix and place in a nonstick or possibly oiled roasting pan. Bake for 20 to 25 min, remove and top with remaining cheese, then bake till cheese is melted. While peppers are baking, lightly oil onion and zucchini slices and grill. To serve, cover plate bottom with mole sauce, place on pepper in the center, and surround with grilled onions and zucchini.
- Serves 4.
- Notes: Prepared mole is sold in markets or possibly make your own.
- Restaurant: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by Lon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1716g | |
| Recipe makes 4 servings | |
| Calories 826 | |
| Calories from Fat 225 | 27% |
| Total Fat 25.85g | 32% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 2222mg | 93% |
| Potassium 3299mg | 94% |
| Total Carbs 126.64g | 34% |
| Dietary Fiber 19.9g | 66% |
| Sugars 36.33g | 24% |
| Protein 33.13g | 53% |
