Recipe courtesy of Nicole Aloni
Show: Cooking Live
Total:
1 hr 30 min
Active:
50 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Cut the tops off the bell peppers and remove the seeds and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish.

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1/4 cup of the Parmesan. Cook, stirring constantly with a wooden spoon, until the polenta becomes as thick, about 10 minutes. Remove from heat.

Meanwhile, preheat the oven to 375 degrees F.

Fill the bell peppers with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Pickled Peppers and Okra

Recipe courtesy of Aaron McCargo Jr.

Shrimp-Stuffed Calamari with Polenta

Recipe courtesy of Food Network Kitchen

Sauteed Peppers

Recipe courtesy of Roger Mooking

Stuffed Peppers

Recipe courtesy of Dwain Matelski

Stuffed Peppers

Recipe courtesy of Food Network Kitchen

Spiced Peppers

Recipe courtesy of Curtis Aikens

Pepper Pecans

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.