Cheesy Polenta Stuffed Peppers #PepperParty

Cheesy Polenta Stuffed Peppers | Cooking In Stilettos

The Pepper Party continues and I have a fabulous recipe to share with you for those Meatless Mondays – these Cheesy Polenta Stuffed Peppers.

Pepper Party - Prize Graphic

Before we dive into the recipe, I need to tell about the fabulous prize that is up for grabs thanks to our wonderful sponsor – Divemex – this stunning Wusthof Classic 8” Chef’s Knife

Wustof Chef's Knife for the #PepperParty

Want to see what everyone else is bringing to the party – check out these dishes:

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story

Roasted Red Pepper Hummus by What Jew Wanna Eat

Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots

Roasted Red Pepper and Onion Dip by Juanita’s Cocina

Sweet Pepper-Masa Cake by Culinary Adventures with Camilla

Breakfast Casserole by Mother Thyme

Onions and Peppers Naan Pizzas by poet in the pantry

Steak Fajitas with Drunken Peppers by Cravings of a Lunatic

Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday

Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker

Souffleed Green Peppers by Jane’s Adventures in Dinner

Homemade Sofrito by Food Snob 2.0

Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!

Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca

Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine

Mini Asian Vegetable Pizzas by Mom’s Test Kitchen

Blue Cheese Pepper Poppers by {i love} my disorganized life

Goat Cheese with Bell Pepper Spread by The Redhead Baker

Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes


This recipe is perfect for those days that you just don’t want to get TOO heavy and served with a side salad, these stuffed peppers are beyond perfect.  I am a sucker for cheesy polenta so when I found these Polenta Stuffed Peppers online, I figured I’d make a few changes and when these came out of the oven, the house smelled amazing!  With the smokiness from the smoked paprika that accented the sweet red bell peppers and the earthiness of the Herbs de Provence melding with the sharp cheddar and corn, this Cheesy Polenta Stuffed Peppers will be added to the permanent menu rotation.

On to the recipe:

Gather the ingredients

Cheesy Polenta Stuffed Peppers - Ingredients | Cooking In Stilettos

Always bloom your spices

Cheesy Polenta Stuffed Peppers - Blooming the Spices | Cooking In Stilettos

Making the Polenta

Cheesy Polenta Stuffed Peppers - Stirring In The Polenta | Cooking In Stilettos

Adding the finishing touches – what’s a little cheese between friends, right?

Cheesy Polenta Stuffed Peppers - Adding the Cheese, Corn & Flavor | Cooking In Stilettos

Stuffing the Peppers

Cheesy Polenta Stuffed Peppers - Peppers Stuffed and Ready | Cooking In Stilettos

Fresh out of the oven

Cheesy Polenta Stuffed Peppers - Fresh Out of the Oven | Cooking In Stilettos

Now – don’t you want one?

Cheesy Polenta Stuffed Peppers
  • 4 tablespoons of unsalted butter, divided
  • 1 onion, finely chopped
  • ½ teaspoon of Herbs de Provence
  • ½ teaspoon of smoked paprika
  • 1½ teaspoons of kosher salt
  • ¼ teaspoon of black pepper
  • 3 cups of chicken stock
  • ¾ cup of quick cooking polenta
  • 1 package (about 10 oz.) of frozen corn kernels, thawed
  • 1 cup of shredded sharp cheddar cheese, divided
  • 4 red bell peppers, halved lenghwise, ribs and seeds removed
  1. In a heavy bottomed saucepan, melt 1 tablespoon of butter over medium high heat.
  2. Cook the onion until lightly browned and translucent - about 5 minutes or so.
  3. Add the Herbs de Provence and smoked paprika. Saute for another minute or so.
  4. Add the chicken stock, salt and pepper and stir. Bring everything to a boil.
  5. When everything is boiling, quickly whisk in the quick cooking polenta.
  6. Stir frequently until the mixture is thick and bubbly - about 5 minutes.
  7. Remove from the heat and stir in the corn, remaining butter and half of the cheese. Stir until the cheese is melted.
  8. Place peppers in a large baking dish - about 9 x 13"
  9. Fill the peppers with the polenta mixture.
  10. Let everything come to room temperature while you preheat the oven to 400 degrees F.
  11. Add a ½ cup of water to the baking dish and cover tightly with foil.
  12. Bake for about 30 minutes or so and then remove the foil.
  13. Top each pepper with the remaining cheese, return to the oven and bake for another 30 minutes.
  14. Remove from the oven and enjoy!
Adapted from Martha Stewart Living


About Divemex: The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Now – isn’t that a company you can get behind? Love them on Facebook here
Ok – so now here is the fun stuff – want to win that lovely knife mentioned above? See that lovely Rafflecopter – well you have to enter to win so what’s stopping you? Good luck! (And when you win – make these peppers!)
a Rafflecopter giveaway

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  1. Billy says

    My wife made this recipe over the weekend. Fantastic! I love polenta and cheese…and peppers. :) So this really fit the bill.


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