Corn Polenta Stuffed Baked Red Bell Peppers

Every stuffed pepper recipe I’ve tried
called for slicing off the tops of the peppers
and resting them on the base;
this is my method for slicing the peppers
in half through the stem. I liked this way better.
These come out of the oven hot and hot looking.
Such a dramatic red and yellow presentation.
Your going to like these.

Ingredients:
4 red bell peppers
1 finely chopped onion
1 tablespoon butter
3 cups of water
1 1/2 teaspoons fresh rosemary, chopped
3 teaspoons of salt,
1/4 teaspoon of pepper.
1 package (10 ounces) frozen corn, thawed
3 tablespoons of butter,
1 cup of shredded sharp cheddar cheese


Directions:
Slice 4 red bell peppers in half through the stem, remove seeds
and placed them in a large baking dish.
To make the polenta:
Melt 1 tablespoon butter over medium-high in a medium saucepan.
Add 1 finely chopped onion and cook it, stirring often,
until it's lightly browned (5 minutes).
Add water, rosemary, salt, and pepper.
Raise the burner heat to bring the mixture to a boil.
Once the mixture is boiling, gradually add
1/2 cup of yellow cornmeal, whisking constantly.
Reduce the heat to a simmer and cooked the polenta,
whisking frequently, until thickened,5 minutes.
Removed it from the heat and stir in corn,
3 tablespoons butter, and 1/2 cup cheese.
Fill the peppers with the polenta mixture.
Preheat the oven to 400 degrees F.
Cover the dish with foil and bake it for 30 minutes.
Removed the foil, sprinkle the peppers with
1/2 cup of that same sharp white cheddar,
and bake them for 30 more minutes.