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.

Tomato and Polenta stuffed peppers
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  • Category Title Appetizer

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo



  • Preheat oven to 375˚F.
  • In a medium-sized saucepot, bring water, broth and butter to a boil.
  • 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.
  • 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.
  • Serve immediately.

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