STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004
Provided by Sharon123
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
- Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
- Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.
CHEESY STUFFED PEPPERS
This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.
POLENTA-STUFFED PEPPERS
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Cook onion, stirring often, until lightly browned, 5 minutes. Add 3 cups water, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper; bring to a boil.
- Whisking constantly, gradually add cornmeal, whisking until incorporated before adding more. Reduce to a simmer; cook, whisking frequently, until thickened, about 5 minutes. Remove from heat; stir in corn, remaining 3 tablespoons butter, and half the cheese until melted.
- Place peppers in a large baking dish; fill with polenta mixture. Cool to room temperature. Cover tightly with foil; refrigerate until ready to use, up to 2 days.
- Preheat oven to 400 degrees. Pour 1/2 cup water in bottom of baking dish. Cover with foil; bake 30 minutes. Remove foil; sprinkle with remaining cheese.
- Return to oven; bake, uncovered, until cheese is golden and peppers are very tender, about 30 minutes more. Serve immediately.
POLENTA-STUFFED PEPPERS
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Cut the tops off the bell peppers and remove the seeds and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish.
- Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick, about 10 minutes. Remove from heat.
- Meanwhile, preheat the oven to 375 degrees F.
- Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).
POLENTA WITH GREEN CHILIES AND CHEESE
Provided by Peggy Reed
Categories Cheese Vegetable Side Bake Cornmeal Winter Bon Appétit Portland Maine Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main-course or 8 as a side-dish
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Butter 8 x 8 x 2-inch glass baking dish. Mix first 5 ingredients in heavy medium saucepan. Bring to simmer over medium heat, whisking constantly. Cook until polenta is tender and thickens, stirring often, about 12 minutes. Season with salt and pepper. Stir in Parmesan.
- Pour half of polenta into prepared dish. Cover with half of chilies and half of corn. Sprinkle with half of cilantro and 1 cup Jack cheese. Drizzle with 1/4 cup cream. Spoon remaining polenta over. Cover with remaining chilies, corn, cilantro and cheese. Pour 1/4 cup cream over. (Can be made 1 day ahead. Chill.) Bake until polenta puffs and cheese begins to brown, about 25 minutes if not chilled or 30 minutes if chilled. Cut into squares and serve.
STUFFED RED PEPPERS (PAULA DEEN)
Make and share this Stuffed Red Peppers (Paula Deen) recipe from Food.com.
Provided by xtine411
Categories Peppers
Time 1h
Yield 8 pepper halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cut peppers in half lengthwise, halving the stems as well. Remove seeds and ribs.
- Saute beef (and/or pork), onion, garlic, 1 teaspoons of bouillon, and House Seasoning until meat is cooked and onions are translucent. Drain the fat.
- Add rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well.
- Stuff mixture into peppers.
- In a small bowl, mix hot water with remaining teaspoon of bouillon until dissolved. Pour into casserole dish large enough to hold all of the peppers.
- Place the stuffed peppers in the casserole, cover with foil and bake 25-35 minutes.
- Removed foil and spoon juice over top of peppers.
- Bake uncovered an additional 10-15 minutes.
Nutrition Facts : Calories 499.7, Fat 27.7, SaturatedFat 11.7, Cholesterol 111.3, Sodium 388.1, Carbohydrate 30, Fiber 5, Sugar 10.6, Protein 31.2
GREEN CHILES RELLENOS (STUFFED GREEN CHILES)
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Provided by jackieblue
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut cheese into slices 1/2" thick and the length of the chili.
- Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
- Dip in batter and fry in hot oil or lard until golder brown.
- Drain and serve.
- May be garnished with green chili sauce if desired.
- To make batter, combine flour, baking powder, salt and cornmeal.
- Blend milk with egg;then combine milk and egg mixture with dry ingredients.
- Add more milk if necessary for smooth batter.
- Using a spoon, dip stuffed chilies in batter.
STUFFED CHILE PEPPERS
Mouth-watering stuffed chili peppers casserole recipe- for dinner that's ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
- In medium bowl, pour water over bulgur. Let stand, stirring occasionally, 10 minutes or until water is absorbed. Stir in corn, 1/4 cup of the cheese, the jalapeño pepper, marjoram and garlic powder.
- Slice chilies along one side; remove ribs and seeds. Drain well. Stuff about 1/4 cup filling into each chile. Place seam side down in baking dish. Top with salsa and remaining cheese.
- Bake, uncovered, 25 to 30 minutes or until hot. Just before serving, spoon yogurt over chilies.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 10 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 0 g
STUFFED RED PEPPERS
An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling midweek supper for two
Provided by Charlie Clapp
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
- Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
- Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
Nutrition Facts : Calories 660 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
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