Subj : Polenta Stuffed Red Bell Peppers
To   : All
From : Ben Collver
Date : Wed Feb 18 2026 07:24 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Polenta Stuffed Red Bell Peppers
 Categories: Stuffed veg, Vegetarian
      Yield: 4 Servings
 
      4 c  Water
  1 1/2 ts Salt;
           - plus more for seasoning
      2 tb Olive oil
  1 1/2 c  Yellow corn meal;
           - medium ground
      4 lg Red bell peppers
      1 sm Onion; minced
      3 cl Garlic; minced
    1/3 c  Sun-dried tomatoes;
           - oil-packed or rehydrated,
           - chopped
      1 tb Fresh parsley; minced
      1 tb Fresh basil; minced
           Black pepper; freshly ground
 
  These red bell peppers stuffed with yellow polenta studded with
  sun-dried tomatoes are as pretty as a picture--and they taste great,
  too. For easy cleanup, prepare them ahead of time so you can wash up
  all the pots and pans. Then, just pop in the oven at dinnertime and
  bake and serve in the same pan.
  
  In a large saucepan, combine the water, salt, and 1 tb oil, and bring
  to a boil over high heat. Reduce the heat to medium and gradually
  whisk in the polenta, stirring constantly to avoid bumps. Cook,
  stirring, until the polenta begins to pull away from the sides of the
  pan, about 15 minutes. Remove from the heat and set aside.
  
  Preheat the oven to 350?F. Bring a large pot of water to a boil over
  high heat. Slice off the tops of the peppers and remove the seeds and
  ribs. Plunge the peppers into the boiling water and cook until
  slightly softened, about 3 minutes. Remove from the water with tongs
  and set aside, cut sides down, to drain.
  
  Heat the remaining 1 tb oil n a large skillet over medium heat. Add
  the onion, over, and cook until softened, about 5 minutes. Add the
  garlic and cook, stirring, until fragrant, about 30 seconds.
  
  In a large bowl, combine the polenta, onion mixture, tomatoes,
  parsley, basil, and salt & pepper to taste. Mix well. Fill the
  peppers with the polenta mixture and place upright in a baking dish.
  Add a few tablespoons of water to the baking dish, cover, and bake
  until the peppers are tender and the stuffing is hot, about
       30    minutes. Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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