This Cheesy Pimento Polenta Stuffed Peppers recipe is an easy and delicious summer appetizer that can be made ahead of time and warmed up just before guests arrive.Jump to Recipe
Being the midwest girl I am, corn may be my favorite vegetable. It’s so versatile (enjoyed fresh off the cob, popcorn, polenta, in corn muffins, the list goes on and on!) that I could eat it with every meal and be satisfied. Although I could eat corn all year round, this time of year is particularly magical for the vegetable as it begins to pop up at the farmer’s market and only travels a few miles from field to our home. Some of my favorite recipes I’ve created revolve around corn (see a list below) so I knew I needed to make another this year and this recipe does not disappoint.
To make this Cheesy Pimento Polenta Stuffed Peppers recipe, start by whipping up the creamy polenta which will take about 30 minutes. The polenta is loaded with cheddar cheese, cream cheese, and mayo to create a rich and creamy base that is irresistible even on it’s own (if you have some leftovers, make sure to save it and serve it with eggs for breakfast the next day). While the polenta is cooking, cut a circular whole in the top of the sweet bell peppers and remove any seeds from them. Once the polenta is cooked, you’ll then fill the peppers with the polenta mix and, if making ahead, you can now cover these and stick them in the fridge until you are ready to serve later. A few minutes before serving, you’ll add the corn and cheese topping, broil the stuffed peppers to warm them back up and get the top crispy, and serve! How easy is that?
Other corn recipes to try:
- Corn Fritters with Whipped Hot Honey Butter
- Cauliflower Mac & Cheese with Corn & Poblano
- Spicy Sweet Corn & Tomato Gazpacho
- Brown Butter Pumpkin Cornbread
This Cheesy Pimento Polenta Stuffed Peppers recipe is an easy and delicious summer appetizer that can be made ahead of time and warmed up just before guests arrive.
- 4 cups water
- 1 cup polenta
- 1/2 tsp salt
- 16 oz mini sweet bell peppers
- 1 cup shredded cheddar cheese, divided
- 4 oz cream cheese
- 1/4 cup mayonnaise
- 1 4 oz jar chopped pimentos, drained
- 1/2 tsp garlic powder
- black pepper, to taste
- 1/2 cup fresh corn
- 2 Tbsp chopped chives or dill
Bring 4 cups water to a boil over medium heat in a medium saucepan. Add polenta and salt and let come back to a boil. Cover, lower heat to low, and let simmer for 30 minutes, stirring every few minutes.
Meanwhile, cut a circle opening into the top of each small bell pepper and remove any seeds inside. Transfer to a baking sheet and set aside.
When polenta is done, remove from heat and stir in 3/4 cup shredded cheddar cheese, cream cheese, mayonnaise, chopped pimentos, garlic powder, and a few grinds of fresh black peper. Taste and add more salt or black pepper, as needed.
Preheat your broiler. Use a large spoon to scoop the polenta into the mini bell peppers so that they are stuffed but not overflowing. Sprinkle the corn and remaining cheddar cheese over the peppers. Place under the broiler for 30 seconds to 1 minute (watch closely!) or until the cheddar cheese on top is browned and crispy.
Remove from heat, sprinkle with dill or chives, and serve right away.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!