Recipe - Polenta And Pine Nut-Stuffed Red Peppers Wmole

4 cup Water
1 tablespoon Salt
2 teaspoon Black pepper
1 tablespoon Ground cumin
2 cup Uncooked polenta
One half cup Diced scallions
1 tablespoon Chopped oregano
(or 1One half teaspoons dried)
One half cup Pine nuts; toasted
4 ounce Green chiles; minced
1 One half cup Grated monterey jack cheese
4 Red bell peppers; tops
removed and
; seeded
4 sl Sweet onion*; to 8 sl.
12 lg Zucchini; cut or sliced up
Vegetable oil; to coat
vegetables
Mole sauce

* sweet onions: especially red, white, Vidalia, or Walla Wallas

Bring water to boil, add salt, pepper, and cumin, then reduce heat and
slowly add polenta, stirring constantly until all is added and water is
absorbed. Remove from heat, stir in scallions, oregano, pine nuts, green
chiles, and 1 cup of the grated cheese.

Preheat oven to 350 degrees.

Fill red peppers with polenta mixture and place in a nonstick or oiled
roasting pan. Bake for 20 to 25 minutes, remove and top with remaining
cheese, then bake until 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 make your own.

Restaurant: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett Book:
Vegetarian Southwest, recipes from the region's favorite restaurants, by
Lon Walters, 1998; ISBN: 0873587103.

Recipe by: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett

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