Polenta Stuffed Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 tablespoons I Can't Believe It's Not Butter1 onion, finely chopped1 1/2 tsp finely chopped fresh rosemary (or 3/4 teaspoon dried rosemary, crumbled)Coarse salt and ground pepper, to taste1/2 cup yellow cornmeal1 package (10 ounces) frozen corn kernels1 cup shredded sharp white cheddar cheese5 red bell peppers, halved lengthwise through stem, ribs and seeds removed
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.
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.
Nutritional Info 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
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