Stuffed Peppers with Italian Sausage & Polenta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.0
  • Total Fat: 25.8 g
  • Cholesterol: 62.2 mg
  • Sodium: 704.6 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 12.5 g

View full nutritional breakdown of Stuffed Peppers with Italian Sausage & Polenta calories by ingredient

Number of Servings: 4


    2 large bell peppers
    1/2 lb. italian sausage
    1 c. seeded & diced tomato (may use canned if well drained)
    1/2 c. fine dry polenta
    1 c. water
    2 T. butter
    1/4 tsp. salt
    mixed dried and fresh herbs of choice, to taste
    4 T. parmesan cheese, divided


If you like, roast the peppers before stuffing them over the flame on your stove (use tongs and don't burn your fingers, though!). If you do this, reduce your oven time a tiny bit so peppers don't become mush.


Preheat oven to 375F and grease a baking dish that will comfortably hold peppers with little extra room. Set aside.

Slice bell peppers in half lengthwise (keep tops intact). Remove seeds and ribs and place in prepared baking dish.

Cook sausage till no longer pink over medium heat. Drain away the fat. Layer sausage evenly into each pepper. Layer tomato evenly atop sausage in each pepper. Set peppers aside.

Heat water, butter, and salt in a small sauce pan over medium low heat. When simmering whisk in polenta, herbs and 2 T. cheese. Whisk till water is absorbed and polenta begins to thicken. Spoon polenta evenly over tomato layer (be careful not to over-fill pepper halves). Sprinkle polenta layer with remaining cheese and pop peppers into the oven for 25 minutes, till cheese is melted, peppers are soft, and filling is heated through.

Serving Size: 1 stuffed pepper half per serving

Number of Servings: 4

Recipe submitted by SparkPeople user DAMIENDUCKS.

TAGS:  Beef/Pork |