Polenta Sausage Stuffed Pepper Gondolas Ragu
Sail away on a wave of bold flavors with these Polenta Sausage Stuffed Pepper Gondolas Ragu! This Italian-inspired dish transforms vibrant bell peppers into charming gondolas filled with a creamy, parmesan-infused polenta blended with savory crumbled Italian sausage. These stuffed peppers are nestled in a rich, homemade tomato ragu seasoned with aromatic herbs like oregano and basil, and a touch of garlic for depth. The dish is baked to tender perfection, creating a visually captivating and comforting meal perfect for dinner gatherings or an elevated weeknight feast. Garnished with fresh parsley, these stuffed pepper "gondolas" are a delectable combination of hearty, savory, and wholesome flavors. Ideal for fans of polenta recipes, stuffed peppers, and Italian cooking, this creation brings a delightful twist to classic comfort food!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 cup cornmeal (polenta)
- 4 cups water or chicken stock
- 1 cup grated parmesan cheese
- 2 tablespoons butter
- 3 links mild Italian sausages
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers, remove the seeds and membranes, and set them aside. Trim the bottoms slightly if needed to allow the peppers to sit flat.
In a medium saucepan, bring water or chicken stock to a boil. Gradually whisk in the cornmeal and lower the heat to medium-low. Stir frequently for about 15 minutes until the polenta is thick and creamy.
Remove the polenta from heat and stir in butter, grated parmesan, and a pinch of salt and pepper. Set it aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Remove the sausage casings and crumble the sausage into the skillet. Cook until browned and fully cooked. Drain any excess grease and mix the sausage into the prepared polenta.
Stuff each pepper with the polenta-sausage mixture, pressing it down gently to pack it in tightly. Place the stuffed peppers upright in a baking dish.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until it is translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Pour the tomato ragu around the stuffed peppers in the baking dish, not over the tops, so the peppers resemble gondolas floating on the sauce.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender but not falling apart.
Garnish the peppers with fresh chopped parsley and serve warm with the tomato ragu spooned around them.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6811 mg | 296% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 62.8 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1274 mg | 98% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5299 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
