Polenta-Stuffed Peppers


This rich and tasty pepper filling can also be served as a side dish.

  • 4Servings


  • 4 red bell peppers
  • 2 tsp. olive oil
  • 1 onion, diced
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced
  • 1/2 cup instant polenta
  • 1 tomato, diced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley


Preheat oven to 375°F. Spray 8-inch square baking dish with cooking spray. Cut tops off peppers about 1/4 inch below stems. Scoop out seeds and veins.

In medium saucepan, heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, 5 minutes. Add zucchini and garlic, and cook, stirring frequently, until softened, 5 minutes. Add 2 cups water, and bring to a boil. Slowly stir in polenta. Cook, stirring constantly, until thickened, about 5 minutes. Stir in tomato, cheese and parsley.

Spoon polenta mixture into peppers. Place peppers in baking dish. Bake until peppers are tender and polenta is golden, about 30 minutes.

Nutrition Information

  • Calories: 157
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 4 mg
  • Fat Content: 4 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 103 mg