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Stuffed Sweet Peppers

Ingredients

  • 4 large sweet peppers, halved lengthwise with core/seeds removed
  • 1 pint of heirloom cherry tomatoes or grape tomatoes
  • 1.5C cooked polenta
  • 3 cloves garlic
  • 1 medium diced onion
  • 3 slices cooked crisp and diced prosciutto or bacon
  • Kosher Salt and Fresh ground pepper
  • Italian Seasoning 1 Tbsp
  • Olive Oil 3 Tbsp
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Stuffed Sweet Peppers

Time: 15 minutes prep, 30 minutes cook
Servings: 8
 

Directions

  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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Summary

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1 vote | 3514 views

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.