Make Ahead

Polenta Stuffed Red Peppers

August 31, 2010
0 Ratings
  • Serves 3
Author Notes

I love stuffed red peppers of any kind. Depending on how you like polenta, you can add more or less water here to make it ooze out when you cut into the pepper, or stay all together for each bite. Cheese also makes a good addition -the sharper the better frankly. —Lena S.

What You'll Need
  • 3 Red Peppers
  • 1 Medium sized yellow onion
  • 1 cup corn meal
  • 1 cup corn (frozen or fresh if you have)
  • 3 sprigs fresh thyme
  • 1.5 cups grated old white cheddar cheese
  • 1 teaspoon dry red chilli flakes
  • 3 cloves garlic
  • 1/3 cup breadcrumbs
  • salt and pepper to taste
  • 1/3 cup olive oil
  • 3 cups water
  1. Cut the red peppers into halves and remove the seeds. Brush the red peppers with olive oil, place them on a baking sheet and cook in the oven at 375 F for 15 minutes. Remove when done and let cool.
  2. In a saucepan, add oil and diced onion and minced garlic. Add a couple pinches of salt and let the onions and garlic cook on medium high heat until translucent. Add in corn and let cook until the corn is just beginning to brown.
  3. Add in the water and sprinkle in the corn meal whisking gently to incorporate. Stir in the leaves of the thyme sprigs (ie not the stems) and red chilli flakes and salt to taste.
  4. Cook for 10 minutes or so until the polenta is cooked and has thickened. Remove from heat and stir in 1 cup grated cheese. Add salt and pepper to taste.
  5. Spoon the mixture into the red pepper halves. Top each half with remaining cheese and sprinkle over with breadcrumbs. Broil the stuffed peppers at 400 F until the cheese melts and the breadcrumbs have browned.
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See what other Food52ers are saying.

  • Sagegreen
  • lapadia
  • Lena S.
    Lena S.
  • Channon Coats
    Channon Coats

5 Reviews

Channon C. July 25, 2019
I’ve made this many times, lost the recipe, and thank God, I’ve found it and you. It is terrific both in taste and presentation. Be sure not to remove either part of the stem on either half of the pepper, as it just doesn’t look as nice. Also, I made the mistake once of using one green pepper, one red. Don’t. The green one had a bitter taste which infused the polenta poorly. Bad on me. I’m going to try using an orange and yellow pepper with my red next time, bcs I’m an idiot, but adventurous, as they are “riper” than the green but I just can’t help tinkering with perfection. I did add thinly sliced sautéed mushrooms once, and they were okay, but as I said, that was only tinkering and while it didn’t spoil the dish, it didn’t improve it either. So, again, huge thank you for returning a much valued and yum to our life. You have added so many good things anyway, it is just this one has a history, and has been greatly missed. Now its history includes you, which makes it even BETTER!
Sagegreen August 31, 2010
This sounds like a great combination!
Lena S. August 31, 2010
Thanks sagegreen!
lapadia August 31, 2010
YUM...I love polenta, never thought to use it as a stuffing with my peppers, will be trying that soon!
Lena S. August 31, 2010
Hope you enjoy it!