Polenta-Stuffed Peppers Recipe

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

4

Our recipe for polenta-stuffed peppers is a cheesy, summery take on the classic dish. The cheesy polenta filling is studded with corn and full of melty white cheddar cheese, plus onion and rosemary for a savory boost. You can stuff the peppers up to two days before you plan to bake them, which makes this dish ideal for a busy weeknight. Make them with peak-season produce for the best flavor (though they’ll still be plenty delicious made with frozen corn and out-of-season peppers). This dish will fill you up without weighing you down, and just might have you looking at stuffed peppers in a whole new way.

The Polenta You Need for This Recipe

The word polenta can cause some confusion when it comes to cooking because of its dual meaning—both an Italian dish made typically with cornmeal, butter, and cheese, or a specific type of ground corn used to make said dish. For this dish, we’re referring to the cornmeal mixture, which creates a creamy, substantial filling for bell peppers.

When shopping for cornmeal, look for a medium or coarse grind—it will have a better finished texture than a finely ground cornmeal, which can become pasty when cooked. (Save the fine stuff for baking or breading.) You can also, of course, purchase dry polenta, just avoid packages labeled "instant polenta," as they're par-cooked and not made to withstand the hour-long baking time this recipe requires.

How to Make Polenta-Stuffed Peppers Ahead

To get a head start on this recipe, make the polenta mixture, then spoon it into the prepped pepper halves. Cover the baking dish with foil and refrigerate for up to two days. When you're ready to bake them, proceed with step 4.

Directions

Sauté onion; add water, rosemary, salt, and pepper and boil:

In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
Whisk in cornmeal and cook; add corn, remaining butter, and half of cheese:

Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
Spoon polenta into peppers:

Place peppers in a large baking dish; fill with polenta mixture.

Make Ahead

At this point, filled peppers can be cooled to room temperature, covered with foil, and refrigerated for up to 2 days.
Heat oven; add water, cover, and bake:

Preheat oven to 400°F. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes.
Top with remaining cheese; bake uncovered:

Remove foil; sprinkle with remaining cheese. Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.

How to Serve Polenta-Stuffed Peppers

As a meal: These Italian-inspired stuffed peppers make a satisfying vegetarian and gluten-free main. Serve them alongside a tangy, crunchy salad like this arugula, radish, and caper vinaigrette recipe, or our radicchio salad with chopped lemon dressing. If you're looking to round out the meal with another vegetable, try these buttery sweet peas with gem lettuce or some lemony steamed spinach.

As a side: You can also serve these stuffed peppers as an inventive side dish alongside a grilled, roasted, or seared protein. They'd be excellent with simple braised pork chops, some lemon-and-rosemary grilled chicken, or this meltingly tender, pressure-cooked pot roast.