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Polenta Stuffed Peppers

Polenta Stuffed Peppers recipe image
These Polenta Stuffed Peppers offer a vibrant and hearty twist on a classic comfort dish. The sweetness of the roasted bell peppers contrasts beautifully with the earthy, smooth texture of the cooked polenta. This recipe is naturally vegan and vegetarian, making it an excellent choice for diverse dietary needs without sacrificing flavor. The simple preparation allows the natural flavors of the vegetables and cornmeal to shine, enhanced by a light drizzle of olive oil. Perfect for a light dinner, a substantial side dish, or a satisfying main course for a quiet weeknight. The peppers hold their shape while becoming tender, ensuring every bite is balanced and delicious. Serve immediately while warm for the best texture.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 404.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
These Polenta Stuffed Peppers offer a vibrant and hearty twist on a classic comfort dish. The sweetness of the roasted bell peppers contrasts beautifully with the earthy, smooth texture of the cooked polenta. This recipe is naturally vegan and vegetarian, making it an excellent choice for diverse dietary needs without sacrificing flavor. The simple preparation allows the natural flavors of the vegetables and cornmeal to shine, enhanced by a light drizzle of olive oil. Perfect for a light dinner, a substantial side dish, or a satisfying main course for a quiet weeknight. The peppers hold their shape while becoming tender, ensuring every bite is balanced and delicious. Serve immediately while warm for the best texture.
Ingredients
  • 6 cup Water
  • 2 ea Red bell peppers
  • 2 ea Green bell peppers
  • 2 ea Yellow bell peppers
  • 6 cup Polenta, cooked
  • 2 tablespoon Olive oil
Directions
  1. 1
    Preheat oven to 350&# 194;°F (177ðC).
  2. 2
    Lightly oil a deep baking dish.
  3. 3
    Bring water to a boil in a large stock pot.
  4. 4
    Slice the tops off the bell peppers and reserve them.
  5. 5
    Remove the seeds and white ribs from the inside of the peppers.
  6. 6
    Parboil the hollowed peppers in the gently boiling water for about 2 minutes until tender-crisp.
  7. 7
    Drain the peppers well and place them upright in the prepared baking dish.
  8. 8
    Stuff each pepper with 1 cup of cooked polenta.
  9. 9
    Replace the pepper tops.
  10. 10
    Drizzle the stuffed peppers with olive oil.
  11. 11
    Bake until the peppers are tender and heated through, about 30 minutes.
  12. 12
    Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 404.4kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 45.6mg2%
Total Carbohydrate 75.3g26%
Dietary Fiber 12.4g50%
Sugars 8.1g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the peppers during parboiling; they should remain firm enough to hold their shape when stuffed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

For added flavor, consider mixing finely chopped herbs like parsley or basil into the polenta before stuffing.

Recipe originally adapted from "Vegetarian Gourmet" Spring, 1995.

Keywords: polenta, stuffed peppers, vegan, vegetarian, italian, bell peppers, cornmeal, appetizer, side dish, plant-based, easy dinner, healthy, baked, comfort food, gluten-free, simple, meal prep, colorful, quick
Read it online: https://www.chefs-mate.com/recipe/polenta-stuffed-peppers/