Stuffed Red Peppers With Cheesy Polenta And Green Chiles

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Southern Living


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3 medium-size red bell peppers

3/4 cup polenta or yellow cornmeal

3 garlic cloves, minced

2 cups water

1 teaspoon salt

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground pepper

1/2 cup whipping cream

1 (7-ounce) can whole green chiles, drained and chopped

2/3 cup chopped cilantro

2 cups (8 ounces) shredded Monterey Jack cheese

1/2 cup (2 ounces) freshly grated Parmesan cheese

Garnish: fresh cilantro sprigs

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