As I mentioned in a previous post, I have been experimenting with stuffed peppers. The first was a sophisticated Mediterranean stuffed red pepper with bulgur. The second is a cheddar, jalapeno polenta stuffed pepper. Imagine jalapeno cornbread in a pepper!
I cooked polenta for a delicious breakfast dish and had about a cup leftover. This is really simple dish; just saute red onions with some crushed red pepper, combine with hot polenta, diced jarred jalapenos or canned green chiles, and cheddar cheese.
Serve with this southwestern black bean, corn, bell pepper, and avocado salsa.
Other pepper recipes you might like include:
Cheddar jalapeno polenta stuffed red peppers
4-5 large red gypsy peppers or 2 large red peppers, stemmed, cored, and seeds removed
1 cup cooked polenta
1 tbsp olive oil
1/2 red onion, diced
1/4 tsp crushed red pepper
1 tbsp jarred jalapeno (the kind you throw on top of nachos) or canned green chile
1/4 cup cheddar cheese
freshly ground black pepper
Preheat oven to 425. In a medium skillet, heat olive oil and then add red onion, crushsed red pepper, and a big pinch of salt. Saute until soft, about 5-7 minutes. Combine red onions with hot polenta, jalapeno or chile, and cheddar cheese. Season with sea salt and pepper to taste.
Lightly oil a baking pan. Stuff each pepper with the mixture. Bake for 20-25 minutes, until skin is soft and blistered. The stuffing will come out of the peppers, just push it back in with a spoon. Serve hot.