Stuffed Peppers

Polenta + Corn Stuffed Peppers

Ingredient list:

Tomato sauce: (alternatively you could use store bought red enchilada sauce)

5 celebrity or plum tomatoes quartered

1 red onion chopped roughly 

2 garlic cloves

1 tbsp olive oil

1 tsp sea salt

1 tsp black pepper


1 C of tomato or enchilada sauce 

2 pasilla peppers halved and seeds removed

1/4 C instant polenta

1 1/4 C water

1 tsp sea salt

1/2 C cheddar jack cheese

1 C frozen corn

1 tsp black pepper


Heat oven to 450

Combine tomatoes, onions, garlic and olive oil 

Spread vegetables on a baking sheet

Roast veggies for about 10-15 minutes until tomatoes start to release juices 

Remove from oven, put all veggies in a food processor and combine until smooth

Reduce heat to 400

Put 1/2 mixture (or enchilada sauce) in a square glass baking dish

Place pepper halves on sauce

In a small saucepan bring water  and salt to a boil

Stir in polenta, continue stirring until thickened

Add cheese, corn and pepper

Stir until cheese is melted 

Spoon mixture into peppers

Top with remaining sauce 

(I topped mine with red pepper flake but this is optional)

Bake for 15-20 minutes until heated through and peppers start to soften 

Top with salsa, gaucamole or sour cream (all optional)


Serves 2

Stuffed Pasilla Peppers

Stuffed Pasilla Pepper Homemade Red Sauce

What you’ll need:

1 batch homemade red sauce (see previous blog post)

4 pasilla peppers de-veined and seeded cut in half lengthwise, stems left intact (as shown in picture)

1 can black beans rinsed and drained

1 can corn drained

1 white onion chopped finely

1 1/2 C reduced fat colby jack blend shredded cheese

2 tsp garlic powder

1 tsp sea salt

What you’ll do:

Pre-heat oven to 400

In a glass casserole dish pour 1/2 of the red sauce

In a large mixing bowl combine black beans, corn, onion, 1 C cheese, garlic powder and salt

Stuff peppers with bean mixture and place in casserole dish

pour remaining red sauce over peppers

Top with remaining 1/2 C cheese

Bake at 400 for 30 minutes covered with foil

Remove foil and bake for an additional 5 minutes until cheese is bubbling