Sweet corn purée folded with sharp cheddar and mozzarella makes these creamed corn and polenta stuffed peppers an ideal choice when you want a hearty, vegetable-forward dinner. By blending quick-cook polenta directly into the corn mixture, the filling gains a soft, creamy structure that holds its shape beautifully once baked inside tender Romano peppers.
As the peppers roast in a cast iron skillet alongside caramelized onion rounds and fresh thyme, the edges become charred and the corn filling turns molten and golden. The addition of a bright, garlicky cilantro oil and quick-pickled jalapeños right before serving cuts through the richness of the cream and cheese, balancing the dish with a necessary acidic pop.
These stuffed peppers work well as a standalone vegetarian main or as a robust side dish for grilled meats. Since the peppers steam in the pan with a bit of water before finishing at a higher temperature, the skins soften perfectly while the filling sets, making each bite easy to serve and enjoy straight from the skillet.
Read Full StoryIf you enjoy the comforting texture of these stuffed peppers, you might want to try other creative takes on the format. For a more classic approach, our traditional stuffed peppers offer a hearty, savory experience that hits all the right notes, or you could opt for something entirely different like these tuna melt bell peppers if you are looking for a quick and savory lunch alternative.
Key Ingredients
- Red Romano peppers: These peppers serve as the primary vessel for the creamy corn and polenta filling.
- Corn kernels: Blended with cream to form the sweet, textured base of the pepper stuffing.
- Polenta: Quick-cook cornmeal provides body and structure to the inside of the peppers.
- Heavy cream: Combines with corn to create the rich, smooth consistency of the filling.
- Mozzarella and cheddar cheese: These melted cheeses add a savory depth and gooey texture to the corn mixture.
- Jalapeño: Quick-pickled in vinegar and sugar to provide a bright, spicy acidity over the finished dish.
- Onions: Sliced into rounds to create a fragrant, caramelized bed for the peppers while roasting.
- Cilantro: Minced into oil to create a vibrant, herbaceous finish for the roasted peppers.
More Ways to Stuff Your Peppers and Pitas
- If you are following a plant-based diet, these wholesome vegan stuffed peppers are a vibrant and nutrient-dense way to enjoy the same roasted pepper experience.
- For those who prefer a little heat, these spicy stuffed chilli peppers provide a sharp, bold contrast to the sweetness of corn and polenta.
- If you love the stuffed format but want to swap the vegetable vessel for bread, these meat-stuffed pitas are an excellent choice for a satisfying, handheld meal.
Creamed Corn And Polenta Stuffed Peppers
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