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.
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 for filling
- ¼ cup shredded Mexican style blend with Colby, Jack, and cheddar for topping
- 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 cup 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.6 Bell peppers
- 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.4 onions, 2 tablespoons Olive oil
- In a large bowl, combine the half-and-half, corn, eggs, garlic, thyme, cheese, salt, pepper, and anchovy paste.1 ½ cups corn, 1 cup of half and half, 10 garlic cloves chopped, 2 eggs, 1 cup shredded Mexican style, 1 tablespoon anchovy paste, 1 ½ teaspoon salt, 1 teaspoon fresh ground pepper, 1 teaspoon thyme
- Dice the jalapeños and add them to the mixture with the instant polenta.10 jalapenos, ⅔ cup 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.¼ cup shredded Mexican style
- Finally, cook for another 20 to 25 minutes or until the filling is firm and the cheese is slightly browned on top.
- Use the ½ cup of cilantro at the very end as a garnish. Sprinkle it over the peppers after they have finished baking and come out of the oven.½ cup cilantro for garnish
Nutrition
Calories: 383kcalCarbohydrates: 42gProtein: 15gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 93mgSodium: 1294mgPotassium: 656mgFiber: 6gSugar: 13gVitamin A: 4776IUVitamin C: 165mgCalcium: 257mgIron: 2mg
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