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Usually peppers are stuffed with ground meat or sausage and rice. I had some leftover polenta, bacon, prosciutto and a pint of heirloom cherry tomatoes so this receipe was born.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.67 view details


  1. Preheat oven to 400 and line a sheet pan with foil
  2. Halve Sweet Peppers lengthwise and core/seed. I like to leave the core tip so that the stem stays on, but this is only for presentation purposes.
  3. In a medium sauce pan over low heat saute diced onion and garlic with 1tsp kosher salt until onion is soft
  4. Add sautéed onion and garlic to polenta and add Italian Seasoning and 1 tsp fresh ground pepper, combine
  5. Spoon polenta mixture into sweet peppers, fill to almost three-quarters full. Lean the halves against each other to remain upright.
  6. Evenly distribute bacon over each filled pepper
  7. In a bowl combine remaining olive oil, tomatoes, salt and pepper to taste, making sure tomatoes are coated.
  8. Evenly distribute tomatoes until each pepper is full.
  9. Add remaining tomatoes to sheet pan.
  10. .Roast in oven until tomatoes are just cracking and pepper skin has wrinkles, about 30 minutes.
  11. You can also serve parmesan cheese or crumbled feta cheese over the top or on the side.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 8 servings
Calories 180  
Calories from Fat 55 31%
Total Fat 6.22g 8%
Saturated Fat 0.97g 4%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 17mg 1%
Potassium 190mg 5%
Total Carbs 28.2g 8%
Dietary Fiber 2.6g 9%
Sugars 2.64g 2%
Protein 3.22g 5%


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