Bergie's Stuffed Polenta Peppers

My first and best vegetarian friend, Bergie, taught me that you don't need meat for substance. Now that Sky and I don't cook meat at home, I appreciate her wisdom (and her recipes) every day!

Ingredients
2 1/4 cups water
3/4 cup yellow corn mea
1 tsp. dried basil*
1 tsp. dried oregano*
1/4-1/2 tsp. salt, to taste
1/8 tsp. ground pepper
1/8 tsp. garlic powder*
1 tsp. parmesan cheese
2 large red bell peppers, cut lengthwise through stems & seeded
1-15 oz. jar of meatless spaghetti sauce (or homemade!)
2 oz. shredded, part-skim mozzarella cheese
* If using fresh herbs, use more!

Directions
Preheat oven to 375 degrees. Bring 1 1/4 cup water to boil. Reduce to medium heat. Place cornmeal in a small bowl with spices and slowly add remaining water. Mix well and stir into boiling water. When it boils, reduce heat to low and cook for 20 minutes, stirring constantly. Remove from heat and stir in parmesan. Lightly oil an 8-inch square baking dish. Reserve 1/2 cup of sauce and spoon remaining sauce into pan. Fill peppers with polenta. Bake, covered, for 40 minutes. Uncover, spoon sauce and top with cheese. Bake uncovered until golden brown.