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Polenta Stuffed Peppers

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

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


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.

Polenta Stuffed Peppers



Products Used in this Recipe

Flours & Meals
Corn Grits Polenta

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Ratings & Comments (2)

5 Stars  50%  1
4 Stars 50%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


2 Reviews

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Alicia Thornburg March 17, 2012
Delicious! The polenta is creamy, there is a lot of flavor and texture.
Garret October 28, 2012
Prerry easy to make but does take while. Tastes good. The quantity of filling left much extra which was fine because we ate it waiting for the peppers to bake an hour.

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