Polenta Stuffed Sweet Bell Peppers

READY IN: 50mins
Recipe by Julesong

I've made these several times, and they're quite tasty! You can either use your own cooked polenta or commercially packaged cooked polenta, whichever you prefer.

Top Review by Catte Nappe

This one moved to the "keeper" list. I skipped the basil (basil and cumin didn't sound like a combo to me), and didn't have any parmesan. Actually, next time I plan to go with a cheddar type cheese instead of the mozzarella. But there will be a next time! Well, my second try didn't use cheddar, but was even better than last time. I skipped the cumin; and used some provolone that I needed to finish up instead of the mozzarella. I think the key here is to not mix the "Mexican" and "Italian" flavors. If you use mozzarella and parmesan, leave out the cumin. If you prefer the cumin flavor, use cheddar, pepperjack, or something similar; and skip the basil and parm.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers and remove the seeds and membranes from the inside; set aside.
  3. Saute the garlic, green onion, and zucchini in the oil over medium heat until the zucchini starts to soften; add the tomatoes, basil, balsamic vinegar, salt, and pepper, and heat for 5 minutes.
  4. While that's cooking, if you're using commercially packaged cooked polenta remove it from the packaging and briefly microwave for 2 to 3 minutes to soften.
  5. Stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella.
  6. Fill the peppers with the polenta mixture and sprinkle each with a tablespoon of Parmesan and a dash paprika.
  7. Bake on a lightly sprayed cookie sheet at 350 degrees F for 30-40 minutes or until pepper has reached desired texture.
  8. Makes 4-6 servings (if you cut'em in half).

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