Polenta-stuffed Peppers

Polenta-Stuffed Peppers Recipe | Vegetarian Food from Sweden

Region / culture: Sweden | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Polenta-stuffed peppers are a delicious and satisfying dish that combines the sweetness of red bell peppers with the creamy texture of polenta. This recipe is perfect for a vegetarian main course or a side dish for a family dinner or a special occasion.

History

Polenta-stuffed peppers have their origins in Italian cuisine, where polenta is a staple ingredient. Polenta is a versatile dish made from cornmeal that can be served creamy or firm. By stuffing peppers with polenta, you create a flavorful and hearty meal that is sure to impress your guests.

Ingredients

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

How to prepare

Preheat the oven to 375°F (191°C).
Spray an 8-inch square baking dish with cooking spray.
Cut the tops off the peppers, about 0.25 inch below the stems.
Scoop out the seeds and veins.
Heat oil over medium heat.
Add the onion and cook, stirring frequently, until softened, for 5 minutes.
Add the zucchini and garlic, and cook for 5 minutes.
Add 2 cups of water and bring to a boil.
Cook for about 5 minutes.
Stir in the tomato, cheese, and parsley.
Spoon the polenta mixture into the peppers.
Place the peppers in the baking dish.
Bake until the peppers are tender and the polenta is golden, about 30 minutes.

Variations

Add cooked ground meat or tofu to the polenta filling for extra protein.
Mix in different herbs and spices, such as basil, oregano, or chili flakes, to customize the flavor profile.
Use different types of cheese, such as mozzarella or feta, to change the texture and taste of the dish.

Cooking Tips & Tricks

Make sure to choose red bell peppers that are firm and have a vibrant color.

- To make the polenta creamy, stir it constantly while cooking to prevent lumps from forming.

- You can customize the filling by adding other vegetables or herbs to suit your taste preferences.

- For a crispy topping, sprinkle some breadcrumbs or additional cheese on top before baking.

Serving Suggestions

Polenta-stuffed peppers can be served as a main course with a side salad or roasted vegetables. They also make a great side dish for grilled meats or fish. For a complete meal, pair them with a glass of red wine or a refreshing lemonade.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the vegetables, boiling the polenta, and baking the stuffed peppers. By following these steps carefully, you can ensure that the peppers are cooked to perfection and the polenta filling is creamy and flavorful.

Ingredient Substitutions

If you don't have instant polenta on hand, you can use regular polenta or cornmeal instead. Simply follow the package instructions for cooking the polenta before filling the peppers. You can also swap out the vegetables in the filling for your favorites, such as mushrooms, spinach, or eggplant.

Make Ahead Tips

You can prepare the polenta filling and stuff the peppers ahead of time, then cover and refrigerate them until ready to bake. This makes it easy to have a delicious meal ready to go on a busy weeknight or for entertaining guests.

Presentation Ideas

To make the dish more visually appealing, garnish the stuffed peppers with additional parsley or a sprinkle of paprika before serving. You can also serve them on a bed of arugula or mixed greens for a pop of color.

Pairing Recommendations

Polenta-stuffed peppers pair well with a variety of wines, such as a light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc. For a non-alcoholic option, try serving them with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Leftover polenta-stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish and cover with foil. Bake in a 350°F (177°C) oven for about 20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of polenta-stuffed peppers contains approximately 200 calories. This makes it a relatively low-calorie dish that can be enjoyed as part of a balanced meal.

Carbohydrates

Each serving of polenta-stuffed peppers contains approximately 30 grams of carbohydrates. Carbohydrates are an essential source of energy for the body and can help you feel full and satisfied after a meal.

Fats

This dish contains about 6 grams of fat per serving. The fat content comes from the olive oil used for cooking and the cheese added to the polenta filling. Consuming moderate amounts of healthy fats is important for overall health and well-being.

Proteins

With around 5 grams of protein per serving, polenta-stuffed peppers provide a decent amount of this essential nutrient. Protein is important for building and repairing tissues in the body, making it an important component of a balanced diet.

Vitamins and minerals

Red bell peppers are a rich source of vitamins A and C, while zucchini adds vitamins B6 and K to the dish. Additionally, parsley provides a boost of vitamin K and iron. These vitamins and minerals are essential for maintaining overall health and supporting various bodily functions.

Alergens

This recipe contains dairy in the form of parmesan cheese. If you have a dairy allergy or intolerance, you can omit the cheese or use a dairy-free alternative to make the dish suitable for your dietary needs.

Summary

Overall, polenta-stuffed peppers are a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. By incorporating a variety of vegetables and herbs, this recipe offers a well-rounded meal option for vegetarians and anyone looking to add more plant-based foods to their diet.

Summary

Polenta-stuffed peppers are a delicious and nutritious dish that combines the flavors of sweet bell peppers, creamy polenta, and savory vegetables. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this recipe offers a well-rounded meal option for vegetarians and anyone looking to enjoy a plant-based dish. Serve them as a main course or side dish for a satisfying and flavorful meal that is sure to impress your family and friends.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Polenta-stuffed Peppers. It was a sunny day in the late summer of 1965, and I had just returned home from a visit to the local farmer's market. As I unpacked my bags full of fresh vegetables, I came across a beautiful bunch of red bell peppers that caught my eye.

I had always loved peppers, but I had never tried stuffing them with anything before. Intrigued by the idea, I decided to give it a try. I had some leftover polenta in the fridge from the night before, so I thought it would be the perfect filling for my experiment.

As I set to work in the kitchen, I recalled the many recipes I had learned over the years from various places and people. My grandmother had been my first and most influential teacher when it came to cooking. She had a knack for creating delicious meals from simple ingredients, and she always encouraged me to be creative and adventurous in the kitchen.

I could hear her voice in my head as I sliced open the peppers and scooped out the seeds. "Don't be afraid to try new things, dear," she would say. "The best recipes are often born out of a willingness to take risks and experiment."

With my grandmother's words in mind, I cooked the polenta according to her tried-and-true method, adding a generous amount of butter and Parmesan cheese for extra flavor. As the creamy mixture thickened on the stove, I seasoned it with a pinch of salt and a sprinkle of black pepper.

Once the polenta was ready, I carefully spooned it into the hollowed-out peppers, making sure to pack it in tightly. I topped each one with a sprinkle of breadcrumbs for a crispy finish, then popped them into the oven to bake.

The aroma that filled my kitchen as the peppers cooked was heavenly. The sweet, earthy scent of the peppers mingled with the savory notes of the polenta, creating a tantalizing aroma that made my mouth water.

When the peppers emerged from the oven, golden and bubbling, I knew I had a winner on my hands. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite of the Polenta-stuffed Pepper, I was transported back to my childhood, sitting at my grandmother's kitchen table as she served up one delicious meal after another. The flavors were rich and comforting, the polenta creamy and satisfying, the peppers tender and sweet.

I couldn't help but smile as I savored each bite, knowing that I had created something truly special. My grandmother would have been proud of me, I thought to myself. And as I finished the last bite of my meal, I made a mental note to add this recipe to my collection of culinary treasures.

From that day on, Polenta-stuffed Peppers became a staple in my kitchen. I shared the recipe with friends and family, who all raved about its deliciousness. And every time I made it, I felt a connection to my grandmother and the legacy of love and creativity she had passed down to me.

As I sit here now, many years later, reflecting on that fateful day in 1965, I am grateful for the joy and inspiration that cooking has brought into my life. And I know that as long as I have my grandmother's recipes and her spirit guiding me, there will always be something delicious waiting to be discovered in my kitchen.