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Polenta Stuffed Peppers - Gluten Free

This recipe was one of the winners of our "Every Meal of the Day" recipe contest, which was hosted by Cooking Light Magazine.

  • 3 cups Water
  • 1 cup Gluten Free Corn Grits/Polenta
  • 1/2 tsp Sea Salt
  • 1 cup Ricotta Cheese
  • 1 cup Parmesan Cheese grated
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 8 oz Mushrooms sliced
  • 1 cup Onion coarsely chopped
  • 2 Garlic cloves minced
  • 2 cans Diced Tomatoes (14.5 ounce cans) with Basil, Garlic and Oregano. Divided
  • 1 cup Parsley chopped
  • 4 Green Bell Peppers large-sized, cut in half lengthwise, cored and seeded


Bring water to a boil over in a large, deep pan. Add salt and gradually stir in polenta.

Reduce heat and simmer gently, stirring frequently until mixture is very thick, about 30 minutes. Stir in both cheeses. Meanwhile, heat oil and butter in large skillet over medium heat. Add mushrooms, onion and garlic. Cook 10 to 15 minutes, or until vegetables are golden brown, stirring frequently. Stir in 1 can of tomatoes and parsley. Fold polenta mixture into vegetable mixture.

Spoon mixture into pepper halves. Lightly grease 9x13-inch baking pan. Spread remaining can of tomatoes in bottom of pan. Place peppers in pan; cover with foil.

Bake in 350°F oven for 50 minutes. Remove foil and cook an additional 10 minutes or until peppers are tender.  Makes 8 servings.

Polenta Stuffed Peppers - Gluten Free


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Products Used in this Recipe

Gluten Free
Gluten Free Corn Grits/Polenta

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Baking Aids
Sea Salt

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