Polenta Stuffed Peppers 

Polenta stuffed bell peppers are a delicious and satisfying vegetarian main dish impressive enough to serve to company. The polenta stuffing is creamy and flavorful with a bit of cheese, garlic, and jalapeño. The bell peppers roast beautifully and are a striking vehicle for this baked polenta.

This recipe is adapted for Ottolenghi Test Kitchen's: Shelf Love. The authors Noor Murad and Yotam Ottolenghi have published some beautiful cookbooks. The pictures are stunning, and the recipes are a wonderful blend of international flavors and creative combinations. I’ve made some ingredients, alterations and simplified a few steps. 

Ingredient Notes- 

• Polenta – you want to use Insta polenta for the stuffing mixture because it absorbs the cream and egg quickly and helps create a smooth texture when fully baked.
• Peppers- I usually use bell peppers to stuff the polenta in. I have also stuffed jalapeños with the polenta mixture, which works exceptionally well for a slightly spicy appetizer. In the bell pepper version (featured in the recipe, card, blow) I also add chopped jalapeños into the filling.
• Shredded Cheese- I often use a Mexican blend of shredded cheese, which is usually a combination of Colby, Jack, and cheddar. (the original recipe from the book has a mix of low moisture, mozzarella, and coarsely grated cheddar)
• Corn- I always have a bag of frozen corn in my freezer, so I usually use that, unless it’s August.
• Fresh Herbs- use thyme in the polenta mixture. Chopped fresh cilantro is used as a garnish. If you don’t have fresh thyme, you could use dried thyme, and if you don’t have cilantro, you could also use parsley.

Instructions:

Start by preheating the oven to 400°

Before mixing the polenta, prep your bell peppers. Using a sharp paring knife, cut The top of the bell pepper off. (see the pictures) Use your hand and the paring knife to remove all the seeds and most of the white interior.

Place the empty bell peppers on a parchment paper line cooking sheet.

Slice the onions into half-inch thick discs and place them on the parchment paper with a drizzle of olive oil.

In a large bowl, combine the half-and-half, eggs, garlic, cheese, salt, pepper, and anchovy paste.

Dice the jalapeños and add them to the mixture with the instant polenta.

Fill the peppers with the polenta and place the pepper caps on top. Roast for 30 minutes at 400°. 

Remove the bell pepper tops and set aside. Sprinkle ½ tablespoon of the shredded cheese on top of each pepper. 

Finally, cook for another 20 to 25 minutes or until the filling is firm and the cheese is slightly browned on top. 

Make ahead: 

These stuffed peppers are one of my favorite leftovers, so I always make a few more than we need. If you are reheating one- microwave it for a minute. If you are warming up a tray for a crowd, reheat the peppers in the oven at 350 for 15 minutes or until warmed through. 

What to Serve with Polenta Stuffed Peppers

Polenta Stuffed Peppers are a complete meal in themselves, but you can serve them with a side salad or some crusty bread to make it even more filling. You can also pair them with a light soup or over homemade tomato sauce.

More Stuffed Vegetables 

If you enjoyed a recipe for Polenta Stuffed Peppers, there are many other similar dishes that you might also like. For example, lentil stuffed peppers are a vegetarian option that provides a similar texture and flavor profile. If you're looking for a southwestern flair, you might enjoy trying stuffed summer squash with a spicy black bean filling, or stuffed tomatoes with a similar flavor profile. For a heartier meal, Italian sausage stuffed portabella mushrooms and Italian sausage stuffed summer squash are delicious options. Each of these recipes provides a unique twist on the classic stuffed pepper, and there's something for every taste preference.

Looking for More Vegetarian Dinner Ideas:

• French Lentils Braised in Red Wine and Caramelized Onions
• Black Bean Soup
• Southwestern Stuffed Summer Squash
• Spicy Udon Noodle Salad with Edamame and Cashews 
• Southwestern Black Bean Stuffed Tomatoes
• Black Bean and Corn Salad with Honey and Line Dressing

If you’ve tried this Polenta Stuffed Peppers recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Polenta Stuffed Peppers

Polenta stuffed bell peppers are a delicious and satisfying vegetarian main dish impressive enough to serve to company. The polenta stuffing is creamy and flavorful with a bit of cheese, garlic, and jalapeño. The bell peppers roast beautifully and are a striking vehicle for this baked polenta.

5 from 1 vote

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Ingredients

  

• 6 Bell peppers
• 10 jalapenos
• 1 ½ cups corn
• 1 cup of half and half
• 10 garlic cloves chopped
• 2 eggs
• ⅔ cup instant polenta
• 1 cup shredded Mexican style blend with Colby, Jack, and cheddar
• 1 tablespoon anchovy paste
• 4 onions cut in ½ rounds
• 1 teaspoon thyme
• 1 ½ teaspoon salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons Olive oil
• ½ c cilantro for garnish

Instructions

 

• Prep your bell peppers. Using a sharp paring knife, cut The top of the bell pepper off. (see the pictures) Use your hand and the paring knife to remove all the seeds and most of the white interior.
• Place the empty bell peppers on a parchment paper line cooking sheet.
• Slice the onions into half-inch thick discs and place them on the parchment paper with a drizzle of olive oil.
• In a large bowl, combine the half-and-half, eggs, garlic, cheese, salt, pepper, and anchovy paste.
• Dice the jalapeños and add them to the mixture with the instant polenta.
• Fill the peppers with the polenta and place the pepper caps on top. Roast for 30 minutes at 400°.
• Remove the bell pepper tops and set aside. Sprinkle ½ tablespoon of the shredded cheese on top of each pepper.
• Finally, cook for another 20 to 25 minutes or until the filling is firm and the cheese is slightly browned on top.