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Sun-Dried Tomato & Sausage Polenta Stuffed Peppers
DeLallo Foods
6-8 servings
BeginnerSweet or spicy loaded stuffed pepper. You can use smaller peppers for heartier appetizers and larger bell peppers for entrées.
Total Steps
5
Ingredients
9
Tools Needed
1
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DeLallo FoodsIngredients
- 1 cup water
- 2 cups chicken broth
- 2 tablespoons butter
- 1 box DeLallo Instant Polenta (9.2-ounce)
- 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 peppers assorted peppers, halved and cored (bell, banana, cubanelle, etc.)
Instructions
1
Step 1
Preheat oven to 375˚F.
2
Step 2
In a medium-sized saucepot, bring water, broth and butter to a boil.
3
Step 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
Step 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
Step 5
Serve immediately.