Parmesan Polenta Stuffed Peppers

Something Extra
Fall 2014

Recipe Theme

Explore the different flavors of Fall with recipes from our latest edition of Something Extra!


Parmesan Polenta Stuffed Peppers

Parmesan Polenta Stuffed Peppers
2 small red bell peppers
2 cups water
1/3 cup Polenta Valsugana (instant polenta)
3/4 tsp. Raley's Isle of Capri Sea Salt
1/3 cup shredded Parmesan cheese + 1 tbsp. for topping
1/3 cup sliced ripe olives
1-1/2 tbsp. minced smoked sun-dried tomatoes
2 tsp. pine nuts
Snipped fresh basil

Prep: 15 minutes, Cook: 20 minutes, Serves: 4

1. Cut peppers in half and cut away seeds. Place on a baking sheet and cook at 450°F for 10 minutes to soften.

2. Bring water, polenta and salt to a boil in a small saucepan. Cook, stirring frequently, for 5 minutes. Stir in 1/3 cup cheese, olives and sun-dried tomatoes.

3. Spoon into peppers and sprinkle with 1 tbsp. cheese and pine nuts. Cook for 5 minutes more or until golden brown on top. Sprinkle with snipped fresh basil, if you like. 

Nutritional Information:
129 calories, 5 g protein, 5 g total fat (1 g sat.), 16 g carbohydrate, 2 g fiber, 2 g sugar, 7 mg cholesterol, 650 mg sodium, 3 points


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