Polenta Pepper Souffles – a delicious recipe with red bell peppers, butter, Anaheim chilies, green, oregano, basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice off tops of peppers. Finely chop tops, then hollow out peppers (core & seed)
2
In heavy skillet over medium heat, melt butter and saute chopped pepper tops, Anaheim chilies and leek until tender. Add oregano, basil and polenta and cook for 1 minute. Add cream and stir. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Add cheese and egg yolks and stir until incorporated. Beat egg whites with electric mixer until stiff. Stir 1/4 of egg whites into vegetable mixture, then stir resulting mixture into remaining egg whites.
3
Place hollowed out peppers into an 8 inch square baking pan and spoon filling evenly into each. Bake in a 375 degree oven for 35 minutes until browned and puffed.
1033
kcal
Calories
99
g
Fat
11
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 Large red bell peppers, 3 Tbs butter, 2 Anaheim chilies, seeded & minced, 1 leek, top plus 1 inch green, sliced, and more.
Yes, Polenta Pepper Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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