Pizza Pepper Jacks
Recipe type: Entree
Serves: 4 pepper jacks
dairy, egg, soy, oil, and gluten free, vegan
  • 3 cups water
  • 1 cup polenta (coarse ground cornmeal)
  • sea salt
  • ½ cup cooked quinoa
  • 3 tablespoons tomato paste
  • 1-2 sprigs fresh rosemary, minced
  • 1 teaspoon dried oregano
  • 2 cloves garlic, peeled and minced
  • 9-15 leaves fresh basil, chopped fine
  • 4 orange bell peppers
  1. Preheat oven to 350 °F.
  2. Bring water to simmer, add cornmeal. Stir consistently for first 5 minutes or so - watching and stirring frequently. Once the polenta thickens (20-25 minutes) remove from heat. Add sea salt and cooked quinoa to polenta, stir to combine.
  3. Combine tomato paste, rosemary, oregano, garlic. Add to quinoa polenta, stir. Add fresh basil, stir.
  4. Cut the top off the peppers and clean out the innards and seeds. Fill with quinoa polenta and garnish with a basil leaf.
  5. Bake uncovered at 350 °F for 30-35 minutes. Serve atop a simple spinach + vinaigrette salad.
Recipe by spabettie at