Pizza Polenta Stuffed Peppers

Pizza polenta stuffed peppers have all the flavor of mushroom pizza in a bell pepper. Customize this recipe with your favorite pizza toppings.

recipe originally published May 27, 2011

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you will love these stuffed peppers
   2. Bell pepper info and more stuffed pepper recipes
   3. Recipe variations
   4. How long does polenta last?
   5. Reheating methods
   6. Jump to recipe: Pizza Polenta Stuffed Peppers

 

Why you'll love pizza stuffed peppers

Rich and creamy pizza polenta stuffed peppers are a crowd pleasing comfort food. Here's why you love this highly customizable recipe.

• Flavor: The classic flavors of pizza stuffed into a pepper, and the options for tasty toppings are endless.
• Texture: Raw or cooked, the bell peppers provide a texture difference to the soft polenta. Instead of a stuffed pepper, I have sliced a raw bell pepper into pieces to dip into the warm polenta, or mix into the polenta.
• Color: Vibrant bell peppers are the colorful vessel here. Red, orange, or green - take your pick.
• Method: This is an easy, approachable recipe. Swap the mushrooms for whatever fillings you like. Have a stuffed pepper bar where you make the polenta, have topping options, bake the peppers ahead of time, and everyone fills their own.

We love stuffed bell peppers all year long, but especially during October for Halloween. Continue reading for more recipes, Halloween fun, and interesting facts about bell peppers.

 

Pepper info and stuffed pepper recipes

We love stuffed bell peppers all year long, but especially during October for Halloween. We carve bell peppers into jack o lanterns, and have a stuffed bell pepper recipe collection with different fillings and fun ideas.

In addition to the recipes, there is a video showing how to carve a bell pepper, and how choose the best pepper - did you know there is a difference between male and female bell peppers? One of them definitely stands up easier, and I also have tips to balance a pepper. See all of our bell pepper facts, tips and recipe ideas.

Also, if you are here for Halloween recipes, see this pizza pot pie with a Jack Skellington face.

 

Variations on this recipe

For a richer, creamier polenta, replace half of the water with a dairy free milk.

For a cheesy polenta, add grated dairy free cheese to the top of filled peppers, or stir in 2 tablespoons dairy free grated cheese or cream cheese to the cooked polenta.

The pizza polenta flavors are endless. The recipe calls for mushrooms and tomatoes, one of my favorites for that classic pizza flavor. You can add any of your favorite pizza toppings to the polenta filling, and you've heard of a taco bar and a baked potato bar? Let's make a stuffed bell pepper bar a thing - customize your own pepper!

 

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these peppers and polenta filling within three days.

Refrigerate leftovers. Wait until the polenta and peppers are cooled completely, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Skillet: Reheat polenta by itself in a skillet or saucepan over medium heat, then add to bell peppers and bake for 20-25 minutes. I have also sliced a raw bell pepper into pieces to dip into the warm polenta.
• Oven: Add stuffed peppers to a baking dish cover with foil. Bake at 375° F until warmed through, checking after 30 minutes.
• Air Fryer: Air fry at 390 °F. Check if heated through after 8 minutes. Continue cooking 3-5 minutes as needed.

 

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Yield: 4 servings

Pizza Polenta Stuffed Peppers

Print

Pizza flavored polenta served in a bell pepper is both warming comfort food and healthy veggies! An easy recipe for your fall and winter dinners.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Polenta

• 1 tablespoon dairy free butter
• 1 yellow onion, peeled and diced
• 2 garlic cloves, peeled and minced
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 3 cups water *see notes for variations
• 1 cup gluten free corn meal / grits / polenta
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• ½ teaspoon garlic powder

Peppers and fillings

• 4 bell peppers
• 1 teaspoon dairy free butter
• 2 cups cremini mushrooms, cleaned, trimmed, and diced
• 1 cup cherry tomatoes, diced

Instructions

1. Preheat oven to 350°.

Make the polenta

1. In a large pot, combine 1 tablespoon butter, onion, and garlic. Sauté until softened, 2-3 minutes.
2. To the softened garlic and onion, add salt, pepper, and 3 cups water. (See notes for options)
3. Bring to a boil.
4. Add polenta, whisking until mixture is smooth with no lumps.
5. Reduce heat to a simmer, whisking often. As polenta begins to thicken (about 5 minutes), whisk again and cover with lid.
6. Cook covered for another 20-25 minutes, whisking every 5 minutes or so.

While polenta cooks, sauté mushrooms

1. To a skillet over medium heat, add dairy free butter or olive oil.
2. Add diced mushrooms and sauté until tender, 3-5 minutes.

Cut peppers, finish polenta and fill

1. Carefully slice tops from the bell peppers, and remove seeds and ribs.
2. When polenta has absorbed all liquid and is a creamy consistency, remove from heat.
3. To the cooked polenta, stir in tomato paste, oregano and garlic powder. Set aside.
4. Add cooked mushrooms and diced tomatoes to polenta, stirring to combine.
5. Fill the prepared bell peppers with polenta mixture. Place tops on peppers, and transfer to oven.
6. Bake at 350° for 15 - 20 minutes, or until peppers are softened to your liking.
7. Alternatively, you skip the baking step and enjoy the peppers raw, with the cooked filling.

Notes

Recipe variations

For a richer, creamier polenta, replace half of the water with a dairy free milk.

For a cheesy polenta, add grated dairy free cheese to the top of filled peppers, or stir in 2 tablespoons dairy free grated cheese or cream cheese to the cooked polenta.

The pizza polenta flavors are endless. The recipe calls for mushrooms and tomatoes, one of my favorites for that classic pizza flavor. You can add any of your favorite pizza toppings to the polenta filling, and you've heard of a taco bar and a baked potato bar? Let's make a stuffed bell pepper bar a thing - customize your own pepper!

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these peppers and polenta filling within three days.

Refrigerate leftovers. Wait until the polenta and peppers are cooled completely, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Skillet: Reheat polenta by itself in a skillet or saucepan over medium heat, then add to bell peppers and bake for 20-25 minutes. I have also sliced a raw bell pepper into pieces to dip into the warm polenta.
• Oven: Add stuffed peppers to a baking dish cover with foil. Bake at 375° F until warmed through, checking after 30 minutes.
• Air Fryer: Air fry at 390 °F. Check if heated through after 8 minutes. Continue cooking 3-5 minutes as needed.

Why you'll love pizza stuffed peppers

Rich and creamy pizza polenta stuffed peppers are a crowd pleasing comfort food. Here's why you love this highly customizable recipe.

• Flavor: The classic flavors of pizza stuffed into a pepper, and the options for tasty toppings are endless.
• Texture: Raw or cooked, the bell peppers provide a texture difference to the soft polenta. Instead of a stuffed pepper, I have sliced a raw bell pepper into pieces to dip into the warm polenta, or mix into the polenta.
• Color: Vibrant bell peppers are the colorful vessel here. Red, orange, or green - take your pick.
• Method: This is an easy, approachable recipe. Swap the mushrooms for whatever fillings you like. Have a stuffed pepper bar where you make the polenta, have topping options, bake the peppers ahead of time, and everyone fills their own.

We love stuffed bell peppers all year long, but especially during October for Halloween. See this bell pepper collection for more recipes, Halloween fun, and interesting facts about bell peppers!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Premium Tomato Paste
• 
  Gluten Free Polenta
• 
  Dairy Free Butter

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 364mgCarbohydrates: 33gFiber: 6gSugar: 2gProtein: 6g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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