Polenta-Stuffed Peppers
- 4 tablespoons butter
- 1 onion, finely chopped
- 1 1/2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried rosemary, crumbled)
- Coarse salt and ground pepper
- 1/2 cup yellow cornmeal
- 1 package (10 ounces) frozen corn kernels, thawed
- 1 cup shredded sharp white cheddar cheese
- 4 red bell peppers, halved lengthwise through stem, ribs and seeds removed
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Corn, frozen kernels (1 package)
- Onion (1)
- Red bell peppers (4)
- Rosemary, fresh (1 1/2 teaspoons)
- Cooking & Baking
- Cornmeal, yellow (1/2 cup)
- Salt and ground pepper, Coarse (1)
- Dairy
- Butter (4 tablespoons)
- Cheddar cheese, sharp white (1 cup)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
52.2Rating
1-100
1-100
8Tweets
59Facebook
Likes
Likes
0StumbleUpon
Views
Views
317PinterestPins
Recipe Stats
Published May 27, 2011 (1 year ago).
15 people saved this recipe.
