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.
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.