Polenta Stuffed Peppers

We ate these sliced and fried with black beans, creamed kale, pineapple-ginger salsa, and a garnish of cilantro and green onions.

6 bell peppers (preferably a combination of red, green, and yellow)
1 medium onion, chopped fine
6 cloves garlic, diced
5 c broth
1 t salt
1 1/2 c polenta
1 c soy milk
1/4 c cilantro, chopped
2 T nutritional yeast
2 t paprika

Pre-heat oven to 375F.
Cut the tops off the peppers and remove the seeds and ribs.
Stand peppers upright in a glass baking dish.
Saute onion in a little oil until translucent.
Add garlic, cook for one minute.
Add broth and salt, bring to a boil.
Slowly add polenta, whisking it in as you pour it.
Stir in soy milk, cilantro, and seasonings.
Cook over medium heat, stirring frequently, for 12 minutes. Polenta should become thick.
Pour polenta mixture into peppers.
Bake for 35 minutes, or until peppers are cooked.
Serve hot, whole or sliced into circles. Alternatively, cool, slice into thick circles and fry in olive in oil.