Polenta Stuffed Sweet Bell Peppers
Elevate your weeknight dinners with these delectable Polenta Stuffed Sweet Bell Peppers, a cozy, satisfying dish that combines vibrant roasted peppers with creamy, cheesy polenta. Brimming with flavors of Parmesan, garlic, and fresh parsley, the rich polenta filling is topped with gooey, golden mozzarella for a truly indulgent touch. Roasting the bell peppers softens their natural sweetness, creating the perfect edible vessel for the luscious filling. This vegetarian-friendly recipe is easy to prepare, using simple pantry staples like quick-cooking polenta and vegetable broth, yet impressive enough to serve at a dinner party. Garnish with a pinch of crushed red pepper for an optional kick, and enjoy these stuffed peppers as a hearty main course or an elegant side dish. Perfect for anyone looking to add a burst of Mediterranean-inspired flavor to their table!
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Recipe Information
Ingredients
- 4 Sweet bell peppers
- 2 tablespoons Olive oil
- 1 cup Polenta (quick-cooking)
- 4 cups Vegetable broth
- 1 cup Grated Parmesan cheese
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Shredded mozzarella cheese
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside and inside of each pepper with 1 tablespoon of olive oil and place them in a baking dish. Roast in the preheated oven for 15 minutes.
While the peppers are roasting, heat the vegetable broth in a medium-sized saucepan over medium heat until it begins to simmer.
Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce the heat to low and cook for 3-5 minutes, stirring frequently, until the polenta is thick and creamy.
Stir in the Parmesan cheese, butter, minced garlic, salt, and black pepper. Mix well to combine. Remove the saucepan from heat and fold in the chopped parsley.
Remove the bell peppers from the oven and carefully spoon the polenta mixture into each pepper until they are filled to the top.
Sprinkle the shredded mozzarella cheese evenly over the tops of the stuffed peppers.
Return the filled peppers to the oven and bake for an additional 20-25 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let the peppers cool slightly. Garnish with a pinch of crushed red pepper flakes, if desired, and serve warm.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.4 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 752 mg | 16% | |
*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.
