This Sun-Dried Tomato Polenta Squares Topped with Three Peppers recipe contains yellow cornmeal, polly-o whole milk mozzarella cheese, kraft grated parmesan cheese, oil, butter or margarine and more.
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
These Pepperoni Pizza Stuffed Mushrooms are so easy and quick to prepare. They make for the perfect appetizer or snack, it's like eating pizza without all those carbs.
Note: I prefer using Carnaroli rice for its slightly longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano. About the author: J. Kenji Lopez-Alt is the Chief Creative...
Green bell peppers are filled with ground beef, cooked rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning.
