My husband has never been much of a bell pepper fan, but we both committed to eating every vegetable we received from our CSA this year. In the weeks where we just got one or two peppers, I snuck them into sauce or sautéed them for fajitas. But one week we received four peppers—2 red and 2 green—and I knew it was time to make stuffed peppers. I mentioned this prospect to my husband who mumbled a lackluster agreement and said, “As long as they don’t have that rice and beef filling everyone uses. I don’t like rice in vegetables.” So, I had a challenge, which I love in the kitchen. I decided to go the Italian route since that is his favorite cuisine, and he cleaned his plate of the result!
Polenta Stuffed Peppers
- 4 bell peppers (I used 2 red, 2 green from Heritage Farm CSA)
- 1 onion (Heritage Farm CSA)
- 2 medium tomatoes, or equivalent (Heritage Farm CSA & my garden)
- 1 clove garlic (Heritage Farm CSA)
- 1 c. coarse ground cornmeal
- 3 c. water
- olive oil
- 8-10 leaves basil (my garden)
- couple sprigs oregano (my garden)
- 4 oz. cheese (this is chive onion colby from Klein Farms)
- salt & pepper to taste
- Preheat oven to 350°.
- Bring water to boil in medium saucepan. Slowly add cornmeal, whisking constantly to avoid lumps.
- Stir until thickened and creamy. Add salt & pepper to taste.
- Chop onion and garlic, then sauté in olive oil over medium heat until onions are translucent.
- Chop tomatoes, add to onion and garlic mixture. Sauté 4 minutes.
- Meanwhile, cut tops off peppers, remove ribs and seeds, and chop herbs.
- Stir tomato mixture into polenta.
- Add herbs to polenta mixture.
- Spoon polenta mixture evenly into peppers and place in baking dish.
- Top peppers with cheese.
- Bake 30-40 minutes, or until peppers are tender and cheese is bubbly. Let sit 5 minutes before serving.