Wednesday, March 29, 2017

Polenta Stuffed Pizza Peppers

I'm often shocked when I try a recipe that is so easy to make and with so few ingredients, yet tastes so good!! I have to say, these pizza peppers are one of those recipes.  And if you follow my blog at all, you know I LOVE a stuffed pepper - I couldn't wait to give these a try!!! The amount of time it took to assemble these was ridiculously quick....I used pre-cooked tubed polenta which really helped.  Also, the fresh buffalo mozzerella and fresh Parm were so melt-y and salty and amazing when the peppers came out of the oven - yum!!
This is the perfect meal to make on a weekday night when you have little time to get dinner on the table. **If you want to add protein I think cooked, crumbled Italian chicken sausage would be delicious!

I found this recipe on the blog Vegetarian Ventures (which is AWESOME, btw)....here is her recipe word for word (this recipe makes enough for two adults): 
Ingredients:
  • 3 bell pepper, halved with seeds removed
  • 1 Tbsp olive oil + more for greasing
  • 9 oz pre-cooked polenta (half a normal size tube) or about 1½ cups homemade, cut into 6 even pieces
  • 1½ cups of your favorite tomato sauce <I always use Rao's>
  • 8 oz fresh mozzarella, divided into 6 equal chunks
  • Parmesan, for sprinkling
  • Dried oregano, for sprinkling
  • Salt / pepper, to taste
  • Fresh basil, for serving
Directions:
  • Preheat oven to 375 degrees and grease a 9x13 inch baking pan. Brush peppers with olive oil and bake for 15 minutes. Remove from oven and let cool enough to handle.
  • Divide the polenta between the bell pepper halves and use a fork to break the polenta up. Pour ¼ cup tomato sauce into each bell pepper half and top with mozzarella. Sprinkle a healthy helping of Parmesan, oregano, salt, and pepper over the mozzarella.
  • Bake for 25 to 30 minutes or until the cheese on top is browned and bubbling.
  • Remove from heat and sprinkle with fresh basil. Serve right away.

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