Vegetarian Polenta Pizza Stuffed Peppers
This Vegetarian Stuffed Peppers recipe is the perfect weeknight plant-based meal. Chockfull of nutritious vegetables, filling polenta, and gooey cheese, this main is sure to please everyone in your family!
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We are just getting back into the swing of things after being on vacation in California for 10 days. I’m in that blissful in between state right now of still feeding off of the excitement of new experiences while also being so glad to be back in the comfort of our home. Upon arriving home, I immediately showered Tuko (my boxer) in hugs and kisses and then raced into the kitchen to do some comfort baking (in the form of whipping up a batch of banana muffins from some bananas that had been ripening on our counter the entire time we were gone). All the fancy CA restaurants were amazing, but I spent the second half of our trip itching to get back into the kitchen.
Hoping to have a full recap of the trip up next week (until then, check out the photos I posted over on instagram). As for now, let’s continue on our quest to make more vegetarian plant-based main dishes (without all the processed proteins like tofu and seitan). This week we are mixing two favorites: pizza and vegetarian stuffed peppers! Think of the bell peppers as a less carb-y base than the pizza crust we usually turn to.
There is also a layer of polenta in there to give the stuffed peppers some extra texture and so they are more filling. Serve with a side salad for a complete and satisfying vegetarian dinner!
What’s Needed for Vegetarian Stuffed Peppers?
These easy vegetarian stuffed peppers require very few ingredients. Here’s everything that goes into these pizza stuffed peppers:
- Bell peppers
- Olive oil
- Tomato sauce
- Dried oregano
- Salt and pepper
- Fresh basil
How to Make Vegetarian Stuffed Peppers
These meatless stuffed peppers couldn’t be simpler to make! I’ve given detailed instructions in the recipe card below on how to make pizza stuffed bell peppers, but here are the basic steps:
- Brush bell pepper halves with olive oil, then roast for 15 minutes.
- Divide the polenta between the bell pepper halves and smush with a fork.
- Pour tomato sauce into each bell pepper half, then top with tomato sauce, mozzarella, oregano, Parm, salt, and pepper.
- Bake until the cheese is golden and bubbly.
- Sprinkle with fresh basil just before serving.
Can You Freeze Stuffed Peppers?
I believe so, but I haven’t tried freezing these particular vegetarian stuffed peppers before. I imagine you’d need to slice the peppers in half, fill with the pizza stuffing, then freeze as is. I don’t think you’d want to bake the peppers first, but without having tried it myself I can’t say for sure.
What to Serve with Stuffed Peppers
It’s tough figuring out what to serve with pizza stuffed peppers since they’re essentially a meal in and of themself. To help you out, here are a few of my favorite stuffed pepper side dishes:
- Burrata with Plums, Tomatoes, & Mint-Basil Oil
- Mint Feta Lime Melon Salad
- Vegetarian Antipasto Salad
- Heirloom Tomato Salad with Lemon Dressing
- Tomato, Cherry, & Kale Salad
Tips for Making Vegetarian Stuffed Peppers
I prefer to used pre-cooked tubed polenta for this dish so it can be whipped up quickly, but you could make polenta from scratch if you have the time.
You can use any color bell peppers you’d like in this recipe. Red bell peppers are the sweetest, and green peppers pack in the most flavor.
I highly recommend buying fresh mozzarella rather than shredded. Fresh mozzarella melts better and has more flavor, in my opinion.
Want More Easy Dinner Recipes?
- Buffalo Cauliflower Bowl
- Walnut Ricotta Lemon Pasta
- Smoky Vegetarian Red Beans and Rice
- Spicy White Bean & Corn Gazpacho
- Vegetarian Baked Ziti with Chorizo-Spiced Chickpeas
- 3 bell pepper , halved with seeds removed
- 1 Tbsp olive oil + more for greasing
- 9 oz pre-cooked polenta (half a normal size tube) or about 1 1/2 cups homemade, cut into 6 even pieces
- 1 1/2 cups of your favorite tomato sauce (I used this recipe)
- 8 oz fresh mozzarella , divided into 6 equal chunks
- Parmesan , for sprinkling
- Dried oregano , for sprinkling
- Salt / pepper , to taste
- Fresh basil , for serving
Preheat oven to 375 degrees and grease a 9x13 inch baking pan. Brush peppers with olive oil and bake for 15 minutes. Remove from oven and let cool enough to handle.
Divide the polenta between the bell pepper halves and use a fork to break the polenta up. Pour 1/4 cup tomato sauce into each bell pepper half and top with mozzarella. Sprinkle a healthy helping of Parmesan, oregano, salt, and pepper over the mozzarella.
Bake for 25 to 30 minutes or until the cheese on top is browned and bubbling.
Remove from heat and sprinkle with fresh basil. Serve right away.
I want to try these.
Abby @ Heart of a Baker
Your trip looked so wonderful! It had me itching to explore the more mountain-y parts of California, rather than just the cities. I adore polenta and stuffed peppers, so this is a dream for me!
Georgie @ Georgieats
Looks amazing! Adding your recipe to my list 🙂
I can’t believe how simple the recipe is considering what a hearty main it creates. Gorgeous! I’ve loved following along with your CA adventures and can’t wait for the recap!
Alison @ Alison's Allspice
This recipe looks amazing! My husband doesn’t eat peppers, so I’ll stuff mushrooms for him and peppers for me! Perfect. Thanks!
This looks like the perfect Saturday night meal!! Mmm!!
Sara @ Cake Over Steak
I love this idea! We just made polenta for the first time recently, so this will definitely have to go on my to-make list.
omg!!! this looks amazing shelly! i totally love the idea of stuffing peppers with polenta + all the delicious goodies. beautiful photos Xx
Ooooh, love this creation! I’ll take pizza in any form I can get it, and the more veggies for my kids the better. Need to try these soon!
You’re missing a hyperlink for the tomato sauce recipe. I want to know what it is!
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One more recipe to my vegan menu! Thank you a lot
Omg, it’s peppers time! These pizza peppers look so yum
Thanks for sharing your useful blog with us, such a amazing blog
Thank you, Shelly! I had a glut of bell peppers from my CSA share plus leftover polenta. Your recipe was the perfect way to make use of both ingredients, and quick, easy, and delicious to boot! I served it with a tossed salad and your honey-lemon dressing. Yum. This will go into my regular rotation.