Best Stuffed Red Peppers With Cheesy Polenta And Green Chiles Recipes

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THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

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.

CHEESE-STUFFED PEPPERS: CHILE RELLENOS



Cheese-Stuffed Peppers: Chile Rellenos image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 58m

Yield 8 servings of 2 peppers each

Number Of Ingredients 8

16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal

Steps:

  • Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
  • In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
  • Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
  • Transfer to a platter and let rest for 5 minutes before serving.

GREEN CHILES RELLENOS (STUFFED GREEN CHILES)



Green Chiles Rellenos (Stuffed Green Chiles) image

Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.

Provided by jackieblue

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

10 green chili peppers
10 ounces longhorn cheese or 10 ounces monterey jack cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten

Steps:

  • Cut cheese into slices 1/2" thick and the length of the chili.
  • Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
  • Dip in batter and fry in hot oil or lard until golder brown.
  • Drain and serve.
  • May be garnished with green chili sauce if desired.
  • To make batter, combine flour, baking powder, salt and cornmeal.
  • Blend milk with egg;then combine milk and egg mixture with dry ingredients.
  • Add more milk if necessary for smooth batter.
  • Using a spoon, dip stuffed chilies in batter.

STUFFED RED PEPPERS (PAULA DEEN)



Stuffed Red Peppers (Paula Deen) image

Make and share this Stuffed Red Peppers (Paula Deen) recipe from Food.com.

Provided by xtine411

Categories     Peppers

Time 1h

Yield 8 pepper halves, 4 serving(s)

Number Of Ingredients 13

1 cup diced tomato
1/2 cup sour cream
1/2 cup old el paso cheese n salsa
1 cup cooked rice
2 teaspoons paula deen house seasoning (1 part black pepper, 1 part garlic powder, 4 parts salt)
2 teaspoons beef bouillon, divided
2 garlic cloves, minced
1 medium onion, chopped
1 1/4 lbs ground beef (or 3/4 lb ground beef and 1/2 lb ground pork)
4 large red bell peppers
1/2 cup green onion, chopped
1 tablespoon soy sauce
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F.
  • Cut peppers in half lengthwise, halving the stems as well. Remove seeds and ribs.
  • Saute beef (and/or pork), onion, garlic, 1 teaspoons of bouillon, and House Seasoning until meat is cooked and onions are translucent. Drain the fat.
  • Add rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well.
  • Stuff mixture into peppers.
  • In a small bowl, mix hot water with remaining teaspoon of bouillon until dissolved. Pour into casserole dish large enough to hold all of the peppers.
  • Place the stuffed peppers in the casserole, cover with foil and bake 25-35 minutes.
  • Removed foil and spoon juice over top of peppers.
  • Bake uncovered an additional 10-15 minutes.

Nutrition Facts : Calories 499.7, Fat 27.7, SaturatedFat 11.7, Cholesterol 111.3, Sodium 388.1, Carbohydrate 30, Fiber 5, Sugar 10.6, Protein 31.2

POLENTA STUFFED SWEET BELL PEPPERS



Polenta Stuffed Sweet Bell Peppers image

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.

Provided by Julesong

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 large red bell peppers, suitable for stuffing
2 garlic cloves, minced
1 green onion, chopped
1 zucchini, diced small
1 tablespoon olive oil
5 roma tomatoes, diced small
1 tablespoon fresh minced basil
3 drops balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked polenta or 1 (1 lb) package pre-cooked polenta
1/4 teaspoon cumin
1/2 cup shredded mozzarella cheese
4 tablespoons parmesan cheese
paprika

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the tops off the peppers and remove the seeds and membranes from the inside; set aside.
  • 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.
  • 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.
  • Stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella.
  • Fill the peppers with the polenta mixture and sprinkle each with a tablespoon of Parmesan and a dash paprika.
  • Bake on a lightly sprayed cookie sheet at 350 degrees F for 30-40 minutes or until pepper has reached desired texture.
  • Makes 4-6 servings (if you cut'em in half).

Nutrition Facts : Calories 383.4, Fat 10.9, SaturatedFat 3.6, Cholesterol 15.5, Sodium 780.3, Carbohydrate 63, Fiber 9.4, Sugar 10.5, Protein 13.1

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