Best Polenta Stuffed Sweet Bell Peppers Recipes

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POLENTA-STUFFED PEPPERS



Polenta-Stuffed Peppers image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

4 red or yellow bell peppers, large poblano chiles, or a combination
1 tablespoon unsalted butter
1/2 cup minced onion
1 1/2 tablespoons minced garlic
1 cup coarse cornmeal or polenta
3 1/2 cups chicken broth
1/2 cup heavy cream
3/4 cup fresh or canned, drained corn kernels
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro
3/4 teaspoon kosher salt
1/2 cup freshly grated Parmesan
1/2 cup shredded Gruyere

Steps:

  • Cut the tops off the bell peppers and remove the seeds and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish.
  • Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick, about 10 minutes. Remove from heat.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).

POLENTA-STUFFED PEPPERS



Polenta-Stuffed Peppers image

Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Number Of Ingredients 8

4 tablespoons butter
1 onion, finely chopped
1 1/2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried rosemary, crumbled)
Coarse salt and ground pepper
1/2 cup yellow cornmeal
1 package (10 ounces) frozen corn kernels, thawed
1 cup shredded sharp white cheddar cheese
4 red bell peppers, halved lengthwise through stem, ribs and seeds removed

Steps:

  • In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
  • Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
  • Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover tightly with foil; refrigerate until ready to use, up to 2 days.
  • Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.
  • Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.

STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES



Stuffed Red Peppers With Cheesy Polenta and Green Chiles image

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004

Provided by Sharon123

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 medium red bell peppers
3/4 cup polenta (or yellow cornmeal)
3 garlic cloves, minced
2 cups water
1 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground pepper
1/2 cup whipping cream
1 (7 ounce) can whole green anaheim chilies, drained and chopped (or buy chopped chilies)
2/3 cup chopped cilantro
2 cups shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
fresh cilantro

Steps:

  • Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
  • Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
  • Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.

POLENTA-STUFFED POBLANO PEPPERS



Polenta-Stuffed Poblano Peppers image

Ever since the economic atmosphere went down the drain, we have been keeping an eye out for low-cost recipes. This one comes from Real Simple - we liked this a lot! The poblanos are just spicy enough that you know it, and the polenta is smooth, creamy and comforting - I use regular cornmeal and it turns out just fine.

Provided by Pinay0618

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 plum tomatoes, halved
1 red onion, cut into wedges
1 tablespoon olive oil
4 poblano peppers, halved lengthwise and seeded
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup instant polenta
1 (10 ounce) package frozen corn
1/4 cup soft fresh goat cheese (2 ounces)
4 scallions, sliced

Steps:

  • Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
  • Heat oven to 400°F In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
  • In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
  • Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

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