POLENTA-STUFFED PEPPERS
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Cut the tops off the bell peppers and remove the seeds and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish.
- Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick, about 10 minutes. Remove from heat.
- Meanwhile, preheat the oven to 375 degrees F.
- Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).
POLENTA-STUFFED PEPPERS
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover tightly with foil; refrigerate until ready to use, up to 2 days.
- Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. 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.
POLENTA STUFFED SWEET BELL PEPPERS
I've made these several times, and they're quite tasty! You can either use your own cooked polenta or commercially packaged cooked polenta, whichever you prefer.
Provided by Julesong
Categories Grains
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers and remove the seeds and membranes from the inside; set aside.
- Saute the garlic, green onion, and zucchini in the oil over medium heat until the zucchini starts to soften; add the tomatoes, basil, balsamic vinegar, salt, and pepper, and heat for 5 minutes.
- While that's cooking, if you're using commercially packaged cooked polenta remove it from the packaging and briefly microwave for 2 to 3 minutes to soften.
- Stir the cooked polenta and cumin into the vegetable mixture until well incorporated, then removed from the heat and stir in the mozzarella.
- Fill the peppers with the polenta mixture and sprinkle each with a tablespoon of Parmesan and a dash paprika.
- Bake on a lightly sprayed cookie sheet at 350 degrees F for 30-40 minutes or until pepper has reached desired texture.
- Makes 4-6 servings (if you cut'em in half).
Nutrition Facts : Calories 383.4, Fat 10.9, SaturatedFat 3.6, Cholesterol 15.5, Sodium 780.3, Carbohydrate 63, Fiber 9.4, Sugar 10.5, Protein 13.1
SLOW ROASTED BELL PEPPERS
Sweet and tasty.....peppers, shallots and garlic. Very easy to make and to have on their own or as a side dish. You need to allow at least one pepper per person.
Provided by Jen T
Categories Peppers
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the peppers in half lengthways.
- Remove seeds.
- Place in a baking pan.
- Put a clove of garlic and a shallot into each shell.
- Bake uncovered at 150'C for approx 1 & 1/2 hours or until very tender and aromatic.
- Serve either hot or at room temperature.
Nutrition Facts : Calories 61.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 14.2, Fiber 2.1, Sugar 2.9, Protein 2.4
STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004
Provided by Sharon123
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
- Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
- Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
POLENTA-STUFFED POBLANO PEPPERS
Ever since the economic atmosphere went down the drain, we have been keeping an eye out for low-cost recipes. This one comes from Real Simple - we liked this a lot! The poblanos are just spicy enough that you know it, and the polenta is smooth, creamy and comforting - I use regular cornmeal and it turns out just fine.
Provided by Pinay0618
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
- Heat oven to 400°F In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
- In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
- Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
SWEET BELL PEPPERS SAUTE
This side dish is delicious with almost anything but it goes especially well with barbequed meats. If you like a little heat to your sautes, throw in a hot pepper as well.This is also good using just green peppers.
Provided by Carrie Ann
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut peppers in 1/4" strips.
- Heat oil in large skillet over high heat until very hot.
- Add peppers and saute until they begin to colour in some places.
- Reduce heat and season with salt to taste.
- Cover pan and cook 10 minutes, or until peppers are softened.
- Increase heat and add balsamic vinegar.
- Stir and toss peppers until vinegar is evapourated.
- Remove from heat.
- Stir in basil,parsley and garlic.
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