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Sun-Dried Tomato & Sausage Polenta Stuffed Peppers

Select colorful sweet or spicy peppers, it’s your call! We love loading up smaller peppers for heartier appetizers and larger bell peppers for entrées. You’ll never want a boring old stuffed pepper ever again.

INGREDIENTS

  • 1 cup water
  • 2 cups chicken broth
  • 2 tablespoons butter, plus more for serving
  • 1 (9.2-ounce) box DeLallo Instant Polenta
  • 1 teaspoon salt
  • 2 1/2 cups grated Gruyère cheese
  • 1/2 jar DeLallo Sun-Dried Tomatoes, chopped (about 3 ounces)
  • 1 cup crumbled Italian sausage, cooked
  • 6-8 assorted peppers, halved and cored (bell, banana, cubanelle, etc.)

DIRECTIONS

  1. Preheat oven to 375˚F.
  2. In a medium-sized saucepot, bring water, broth and butter to a boil.
  3. Slowly whisk in polenta. Continuously stirring, cook polenta until it begins to thicken, about 1 minute. Remove from heat. Stir in 1 1/2 cups Gruyère. Once cheese has melted, stir in sun-dried tomatoes and sausage.
  4. Coat large baking sheet with cooking spray. Arrange peppers and fill each with polenta mixture. Sprinkle peppers with remaining cheese. Bake for 20-25 minutes, until cheese is golden and bubbling and peppers are tender.
  5. Serve immediately.

Sun-Dried Tomato & Sausage Polenta Stuffed Peppers

Select colorful sweet or spicy peppers, it’s your call! We love loading up smaller peppers for heartier appetizers and larger bell peppers for entrées. You’ll never want a boring old stuffed pepper ever again.