Polenta Pepper Souffles

• 4 Large red bell peppers
• 3 Tbs butter
• 2 Anaheim chilies, seeded & minced
• 1 leek, top plus 1 inch green, sliced
• 1 tsp oregano
• 1 tsp basil
• 1/4 Cup polenta (coarsely ground cornmeal)
• 3/4 Cup heavy cream
• 1/2 Cup shredded Montery Jack cheese
• 3 egg yolks
• 4 egg whites

1. Slice off tops of peppers. Finely chop tops, then hollow out peppers (core & seed)
2. In heavy skillet over medium heat, melt butter and saute chopped pepper tops, Anaheim chilies and leek until tender. Add oregano, basil and polenta and cook for 1 minute. Add cream and stir. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Add cheese and egg yolks and stir until incorporated. Beat egg whites with electric mixer until stiff. Stir 1/4 of egg whites into vegetable mixture, then stir resulting mixture into remaining egg whites.
3. Place hollowed out peppers into an 8 inch square baking pan and spoon filling evenly into each. Bake in a 375 degree oven for 35 minutes until browned and puffed.

red bell peppers, butter, anaheim chilies, green, oregano, basil, polenta, heavy cream, cheese, egg yolks, egg whites

Taken from www.epicurious.com/recipes/member/views/polenta-pepper-souffles-50164631 (may not work)