Oven dinners
Cheesy Polenta Stuffed Peppers
Cheesy Polenta Stuffed Peppers with large bell peppers, instant polenta, vegetable stock.
Make this recipe
Cheesy Polenta Stuffed Peppers
- Servings
- 4
- Prep
- ~15 min
- Cook
- ~35 min
- Rest / chill
- ~0 min
- Total
- ~50 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Halve and deseed peppers, brush with oil and roast cut-side up for 15 minutes.
- Cook polenta in stock according to its package, using a different liquid ratio if instructed. Stir in corn, paprika and half the cheddar.
- Fill peppers with polenta, top with remaining cheese and bake for 15–20 minutes until peppers are tender and the filling reaches 74°C/165°F.
A little note
Rest for 5 minutes before serving so the filling firms slightly.
Cooking tips
- Pre-roast the pepper halves so they soften before the filled baking stage.
- Keep the polenta soft enough to spoon into the peppers, and check the filling temperature in the method.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.