Red Bell Peppers Stuffed With Herb Polenta Recipe

Name: Red Bell Peppers Stuffed With Herb Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet red peppers, halved & seeded; 3 tablespoons butter; 2 tablespoons fresh parsley, chopped; ¼ teaspoon rosemary; ½ teaspoon thyme; 2 teaspoons instant minced onion, softened; 2 cups water; ¾ teaspoon salt; ¾ cup yellow cornmeal; ½ cup cheddar cheese, grated; ⅓ cup whole milk; ¼ teaspoon black pepper

Servings: persons

2 sweet red peppers, halved & seeded
3 tablespoons butter
2 tablespoons fresh parsley, chopped
¼ teaspoon rosemary
½ teaspoon thyme
2 teaspoons instant minced onion, softened
2 cups water
¾ teaspoon salt
¾ cup yellow cornmeal
½ cup cheddar cheese, grated
⅓ cup whole milk
¼ teaspoon black pepper

1
Melt butter in 2 quart sauce pan.
2
Saute' herbs and onion til soft.
3
Add water, bring to boil, add salt.
4
Gradually whisk in the cornmeal.
5
reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, about 15 minutes.
6
Remove from heat.
7
Add the cheese, stir til melted.
8
Season with salt and pepper.
9
Fill pepper halves with polenta, mounding.
10
Place in casserole dish, bake 375' til peppers are soft and polenta heated thru.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sweet red peppers, halved & seeded, 3 tablespoons butter, 2 tablespoons fresh parsley, chopped, ¼ teaspoon rosemary, and more.

Yes, Red Bell Peppers Stuffed With Herb Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Bell Peppers Stuffed With Herb Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions