POLENTA-STUFFED PEPPERS
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
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).
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KING SHAWAN
[email protected]These peppers are a great way to get your kids to eat their vegetables.
Mokwena Keropase
[email protected]I added a cup of shredded mozzarella cheese to the polenta stuffing. It made the peppers even more cheesy and delicious.
Shivam Balu
[email protected]I'm not a fan of sausage, so I used ground beef instead. It worked out just as well.
Moriom Moriom
[email protected]These peppers are perfect for a weeknight meal. They're easy to make and can be on the table in less than an hour.
Sk Mottalib Hosen YT
[email protected]I made these peppers for a vegetarian friend, and she loved them! They're a great meatless option that's still hearty and flavorful.
Lotix FN
[email protected]This recipe is a great way to use up leftover polenta. I always have some leftover polenta in my fridge, and this is a delicious way to use it up.
Alagba Atorise
[email protected]I'm not a big fan of peppers, but I loved this dish! The polenta stuffing was so good that I didn't even mind the peppers.
Benjamin Benson Yerima
[email protected]I had a hard time finding polenta at my local grocery store. I ended up using cornmeal instead, and it worked out just fine.
SHoAiB Ur Rehman
[email protected]The polenta was a bit too dry for my liking. I would add more milk or broth next time.
Mohomed Afraz
[email protected]These peppers were a little bland for my taste. I think I would add more spices next time.
Mir Miskat
[email protected]I wasn't sure how I would like polenta, but I was pleasantly surprised! This dish is delicious and very filling. I'll definitely be making it again.
Stunner Briyan
[email protected]I've made this recipe several times and it's always a winner. The polenta stuffing is so creamy and flavorful, and the peppers add a nice bit of sweetness.
Jamison Vivian
[email protected]I made these peppers for a party and they were a huge success! Everyone loved them. They're easy to make and look very impressive.
Callan Gwynne
[email protected]These polenta-stuffed peppers were a hit with my family! The combination of sweet peppers, creamy polenta, and savory sausage was delicious. I especially loved the crispy Parmesan crust on top.