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.

Author: Balancing Bowls

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 6 Servings

Calories: 398 kcal per serving

Ingredients

6 - Bell peppers
10 - jalapenos
1 ½ cups - corn
1 cup - half and half
10 cloves - garlic
2 - eggs
⅔ cup - instant polenta
1 cup - shredded cheese
¼ cup - shredded cheese
1 tbsp - anchovy paste
4 - onions
1 tsp - thyme
1 ½ teaspoons - salt
1 tsp - pepper
2 tablespoons - Olive oil
½ cup - cilantro

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, corn, eggs, garlic, thyme, 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.
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.

Nutrition