Best 7 Stuffed Red Peppers With Cheesy Polenta And Green Chiles Recipes

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Stuffed red peppers are a classic dish that can be enjoyed by people of all ages. They are a versatile dish that can be filled with a variety of ingredients, making them a great option for picky eaters. One popular filling is cheesy polenta and green chiles. This filling is creamy, cheesy, and flavorful, and it pairs perfectly with the roasted red peppers. If you're looking for a delicious and easy recipe for stuffed red peppers, you'll love this one!

Let's cook with our recipes!

SOFT POLENTA WITH ROASTED RED PEPPERS



Soft Polenta with Roasted Red Peppers image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
4 1/2 cups chicken stock, preferably homemade
1 1/2 cups water
1 1/2 teaspoons coarse sea salt
1 1/2 cups polenta or coarsely ground yellow corn meal
4 tablespoons unsalted butter
2 teaspoons finely chopped fresh thyme leaves, or scant 1 teaspoon dried thyme, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup grated Spanish Manchego cheese
1 red bell pepper, roasted (see Note), and cut into 1/2 inch dice
1/2 small bunch cilantro, leaves only, finely chopped

Steps:

  • In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
  • Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.

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).

STUFFED RED PEPPERS



Stuffed Red Peppers image

Stuffed peppers with beef and mushrooms.

Provided by Jane

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h45m

Yield 6

Number Of Ingredients 13

2 cups brown rice
4 cups water
1 pound ground beef
1 onion, diced
¼ cup chopped mushrooms, or to taste
3 cloves garlic, chopped
1 (26 ounce) jar tomato sauce
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon Italian seasoning
salt and ground black pepper to taste
6 red bell peppers, tops and seeds removed
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
  • Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
  • Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
  • Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 74.3 g, Cholesterol 50.2 mg, Fat 12.6 g, Fiber 8.9 g, Protein 24 g, SaturatedFat 4.6 g, Sodium 1095 mg, Sugar 17.1 g

POLENTA WITH GREEN CHILES AND CHEESE



Polenta With Green Chiles and Cheese image

We love polenta, this is a delicious with green chiles and cheese. This can be made 1 day ahead and refrigerated.Makes 4 main course servings or 8 side dish servings. I got this recipe off of the internet.

Provided by Barb G.

Categories     Grains

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 12

2 cups milk
1 cup water
3/4 cup yellow cornmeal (quick cooking) or 3/4 cup polenta (quick cooking)
3 garlic cloves, minced
1 teaspoon salt
pepper
1/2 cup grated parmesan cheese
1 (7 ounce) can whole green chilies (drained)
1 cup canned corn, drained or 1 cup frozen corn
2/3 cup cilantro
2 cups grated monterey jack cheese
1/2 cup whipping cream

Steps:

  • Preheat oven to 400 degrees; Butter an 8x8x2-inch baking dish.
  • Mix milk, Water, cornmeal, garlic, and salt in a heavy saucepan, bring to simmer over medium heat, stirring constantly; cook until polenta is thickened, stirring often, 12 to 15 minutes, add salt and pepper to taste; stir in Parmesan cheese.
  • Pour half of polenta into prepared dish; cover with half of the chilies and half of corn, sprinkle with half of the cilantro and 1 cup Monterey Jack cheese; drizzle with 1/4 cup of cream.
  • REPEAT; Spoon remaining polenta over and cover with remaining chilies, corn, cilantro and cheese, pour the other 1/4 cup cream over top.
  • Bake until polenta puffs and cheese begins to brown, about 25 minutes; cut into squares and serve.

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.

POLENTA WITH GREEN CHILIES AND CHEESE



Polenta with Green Chilies and Cheese image

Provided by Peggy Reed

Categories     Cheese     Vegetable     Side     Bake     Cornmeal     Winter     Bon Appétit     Portland     Maine     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a main-course or 8 as a side-dish

Number Of Ingredients 11

2 cups milk
1 cup water
3/4 cup yellow cornmeal
3 garlic cloves, minced
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese
1 7-ounce can whole green chilies, drained
1 cup drained canned corn
2/3 cup chopped fresh cilantro
2 cups grated Monterey Jack cheese
1/2 cup whipping cream

Steps:

  • Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.
  • Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 cup cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS



Cheesy Southwest Chicken Stuffed Red Peppers image

Whenever a dish looks so impressive, tastes so good and is so easy to make, we call it a win. These Southwest-flavored peppers, stuffed with cheesy chicken and rice, and topped with crunchy tortilla chips, will make you feel like a dinnertime champ.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 5

Number Of Ingredients 15

1 cup Old El Paso™ Thick 'n Chunky medium salsa (from 16-oz jar)
5 large red bell peppers
2 tablespoons olive oil
1/2 cup chopped onion
1 medium poblano chile, seeded and chopped
1 serrano chile, seeded and chopped
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
3/4 cup uncooked instant white rice
1 1/4 cups shredded cooked chicken
1 1/4 cups shredded Cheddar cheese (5 oz)
1/2 cup crushed tortilla chips
Sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
  • Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
  • Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

Nutrition Facts : Calories 420, Carbohydrate 40 g, Cholesterol 60 mg, Fat 2, Fiber 5 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 12 g, TransFat 0 g

Tips:

  • To save time, use pre-cooked polenta or grits.
  • To make the polenta creamier, add more milk or cream.
  • If you don't have green chiles, you can use other mild peppers, such as poblanos or Anaheim peppers.
  • To make the dish more flavorful, use a variety of cheeses, such as cheddar, Parmesan, and mozzarella.
  • For a vegetarian version, omit the chorizo and add more vegetables, such as zucchini or mushrooms.

Conclusion:

Stuffed red peppers with cheesy polenta and green chiles is a delicious and versatile dish that can be enjoyed as a main course or side dish. It's a great way to use up leftover polenta or grits, and it's also a good way to get your daily dose of vegetables. With its creamy polenta filling, spicy green chiles, and flavorful cheese, this dish is sure to be a hit with everyone at the table.

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