Polenta Stuffed Peppers—It’s What’s For Dinner!

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





  1. Preheat oven to 350°.
  2. Bring water to boil in medium saucepan. Slowly add cornmeal, whisking constantly to avoid lumps.
  3. Stir until thickened and creamy. Add salt & pepper to taste.
  4. Chop onion and garlic, then sauté in olive oil over medium heat until onions are translucent.
  5. Chop tomatoes, add to onion and garlic mixture. Sauté 4 minutes.
  6. Meanwhile, cut tops off peppers, remove ribs and seeds, and chop herbs.
  7. Stir tomato mixture into polenta.
  8. Add herbs to polenta mixture.

    Polenta Filling

    Polenta Filling

  9. Spoon polenta mixture evenly into peppers and place in baking dish.
  10. Top peppers with cheese.
  11. Bake 30-40 minutes, or until peppers are tender and cheese is bubbly. Let sit 5 minutes before serving.

    Rich & Creamy

    Rich & Creamy


2 responses to “Polenta Stuffed Peppers—It’s What’s For Dinner!

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