Archive | 4:01 pm

Polenta Stuffed Green Peppers

6 Sep

I loved any variation on a stuffed pepper.  I remember one of my favorite  meals as a kid being my mom’s green peppers, stuffed with ground beef and rice in a tomato sauce.  I also couldn’t get enough of my dad’s stuffed Hungarian hots, which are spicy and delicious.  These polenta stuffed green peppers are a lot closer to my mom’s version, but I switched it up by stuffing the peppers with a mixture of creamy, cheesy polenta, tomatoes, and corn.  The peppers were tender with just a bit of a bite, soft enough to be cut with a fork but with enough of a crunch to act as a great foil to the creamy polenta.  These are also great for a busy week, since they can be assembled quickly when you have a few spare minutes and then popped in the oven an hour or so before you want to eat.

Polenta Stuffed Green Peppers

2 large green bell peppers, tops removed, stems and seeds discarded

4 cups homemade chicken stock (you can use any stock you want.  If you use vegetable, this will be a vegetarian-friendly dish.  I used chicken stock because it is what I had on hand)

1 1/2 cups polenta

1/4 cup 1% milk

2 tbs. plain Greek yogurt

1 tbs. Brummel & Brown

1/2 cup Dubliner cheese, shredded

1/2 cup grape tomatoes, halved lengthwise

1/4 cup corn kernels, defrosted if frozen

1 pint canned tomatoes (I used my dad’s canned garden tomatoes, which are to-die-for)

Preheat oven to 400º.

Bring chicken stock to a boil over medium-high heat in a medium sauce pan.  Slowly whisk in polenta and reduce heat to low.  Simmer, stirring frequently, until mostly thickened, about 25-30 minutes.  Stir in milk, yogurt, Brummel & Brown, and cheese.  Continue simmering over low heat until Brummel & Brown and cheese is melted.  Stir in corn and grape tomatoes.  Set aside.

While polenta is simmering, season in the inside of the peppers with salt and pepper.  Place cut side up in a casserole dish that will tightly hold the peppers while allowing sauce to pool around the sides.  Carefully pour the polenta into the peppers until roughly level with the tops of the tomatoes.

Pour tomato sauce over and around the peppers.  Cover casserole dish with a lid or tinfoil.  If using tinfoil, spray the side touching the tomatoes with non-stick cooking spray.

Transfer to oven and bake about 1 – 1 1/2 hours or until peppers are tender.  Serve immediately.

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