Parmesan Polenta Stuffed Peppers

Something Extra
Fall 2014

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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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