Summary

Ingredients

• 10 small bell peppers (pointed peppers)
• 400 ml vegetable stock
• 100 g semolina, (polenta semolina)
• 50 g parmesan, freshly rated
• 1 tablespoon butter
• salt
• pepper

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Instructions

1. Blanch the pointed peppers in plenty of boiling salted water for about 7-8 minutes. Pour into a sieve and let cool down a little.
2. In the meantime, bring the stock to the boil, turn the stove down to low level and slowly pour in the polenta meal, stirring constantly. Let the polenta soak for about 8-10 minutes while stirring frequently. Finally stir in the butter and parmesan. Season to taste with pepper and salt.
3. Cut a lid off the top of the peppers and core the pods (this is best done with a long-handled spoon)
4. Pour polenta into a piping bag with a perforated nozzle and squirt into the bell pepper.
5. Grill the pods until the skin begins to turn golden brown.
6. If you like, you can brush them lightly with olive oil beforehand and season with herbs from Provence.