Search For:

Share This

Red Bell Peppers Stuffed With Polenta

Vegetables

  • Serves 6.
    SERVES

Ingredients

  • 6 red bell peppers
  • 1 Tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 cup polenta or coarse cornmeal
  • 3-1/2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 3/4 cup corn kernels, fresh or frozen
  • 4 Tablespoons fresh basil (no substitutions)
  • 1/4 cup chopped fresh cilantro (no substitutions)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup Fontina cheese

Directions

Preheat oven to 375°. Slice the tops off the peppers and remove seeds and ribs. Make the bottom of the peppers flat for standing by trimming off a small amount from the bottom, making sure you do not cut all the way through. Arrange in a shallow buttered baking dish.

Melt butter in a saucepan over medium heat. Add onions and garlic and cook until onions are wilted, about 3 minutes. Add polenta or cornmeal and mix well. Slowly pour in chicken broth, stirring constantly to combine. Add cream, corn, basil, cilantro, salt, pepper, and 1/2 of the Romano or Parmesan cheese. Cook, stirring constantly, with a wooden spoon until polenta becomes very thick. This will take 8 to 10 minutes. Remove from heat.

Fill peppers with the mixture and sprinkle with remaining cheeses. Stand peppers upright. Bake 25 minutes until golden brown. Serve immediately.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.