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Ingredientes
- 3 lrg red bell peppers
- 14Â 1/2 ounce whole tomatoes, undrained and minced
- Â Â cooking spray
- 16 ounce polenta cut crosswise into 12 slices
- 1Â 1/4 c. shredded fontina cheese
- Â Â fresh basil, optional
Direcciones
- 1. Preheat broiler. Cut peppers in half lengthwise; throw away seeds and membranes. Place pepper haves, skin sides up, on foil
- 2. Preheat oven to 350 oF. Drain tomatoes in sieve over bowl; reserve liquid. Set aside.
- 3. Place a large skillet over medium-low heat; add in minced tomatoes. Cook 1 minute.
- Gradually add in tomato liquid; simmer 1 minute. Add in pepper strips; simmer 5 min. Remove from heat.
- 4. Spread 1/4 c. pepper sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange polenta slices over pepper sauce; spread remaining pepper sauce over polenta. Sprinkle with cheese. Bake at 350 oF for 25 min. Garnish with basil, if you like.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 399 | |
| Calories from Fat 76 | 19% |
| Total Fat 8.73g | 11% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 191mg | 8% |
| Potassium 419mg | 12% |
| Total Carbs 66.7g | 18% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.07g | 4% |
| Protein 12.46g | 20% |
