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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 259.5
  • Total Fat: 12.6 g
  • Cholesterol: 23.7 mg
  • Sodium: 217.7 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 4.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Polenta Stuffed Red Peppers calories by ingredient
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Polenta Stuffed Red Peppers

Submitted by: IMLOSINIT4GOOD

Introduction

This is from an Everyday Food magazine from 2005 with some of my own alterations like using I Can't Believe It's Not Butter and reducing the salt. This is from an Everyday Food magazine from 2005 with some of my own alterations like using I Can't Believe It's Not Butter and reducing the salt.
Number of Servings: 5

Ingredients

    4 tablespoons I Can't Believe It's Not Butter
    1 onion, finely chopped
    1 1/2 tsp finely chopped fresh rosemary (or 3/4 teaspoon dried rosemary, crumbled)
    Coarse salt and ground pepper, to taste
    1/2 cup yellow cornmeal
    1 package (10 ounces) frozen corn kernels
    1 cup shredded sharp white cheddar cheese
    5 red bell peppers, halved lengthwise through stem, ribs and seeds removed

Directions

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, 1/2 teaspoons salt (original recipe called for 2 tsp), 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 peppers 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.


Serving Size: 10 Bell Pepper Cups

Number of Servings: 5

Recipe submitted by SparkPeople user IMLOSINIT4GOOD.






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