For those who like bell peppers, a stuffed pepper can be a healthy, delicious complete meal.  When I think of stuffed peppers, my mind goes back to a near disaster that ended beautifully with the help of a stuffed pepper.

Several years ago, Glutenfreeda organized and hosted gluten-free vacations on beautiful San Juan Island located off the northern tip of Washington State.  The founders of Glutenfreeda provided lunch and 5 course gourmet gluten-free meals for our vacationers each day.  The focus of our vacation programs were not only gluten-free, but we also catered to all and any other food allergies or sensitivities.

One evening as our guests were already seated at the table and we had already began serving the soup course, one of the guests, reading our printed evening’s menu said,“The salmon looks fantastic, you don’t have anything printed on here that is vegan, I did tell you that I don’t eat meat or fish, didn’t I?”  As graciously as we could, we looked at each other, then at the guest and replied, “Of course, we’re preparing something special for you”.  We walked back to the kitchen and had an OH ?$%# moment.  In a moment (and I mean moment) of genius, we went into hyperdrive and prepared a single ‘Polenta Stuffed Pepper’.  Somehow, and to this day I’m still not sure how, we served the stuffed pepper in time with the other entrees and our vegan guest was thrilled.  The pepper was delicious, beautiful and held its own with the rest of the presentation.

I’d like to share 3 stuffed pepper recipes, leading with the famous ‘Polenta Stuffed Pepper’ that will always have a special place in our hearts as it quite literally saved the day.

Polenta Stuffed Peppers

Serves 4
Ingredients

• 2 red, yellow or orange bell peppers, cut in half, seeds & ribs removed
• 2 teaspoons butter
• 1/4 cup onion, minced
  
• 1 garlic clove, minced
  
• 1/2 cup polenta
  
• 1-3/4 cups gf chicken broth
  
• 1/4 cup cream
  
• 1/3 cup corn kernels, fresh or canned
  
• 1/4 cup fresh basil, chopped
  
• 1/4 cup fresh cilantro, chopped
  
• 1/4 teaspoon salt
  
• 1/4 cup parmesan cheese
  
• 1/4 cup gruyere cheese

Directions

Preheat oven to 375 degrees F.
Arrange peppers in a buttered baking dish.
In a medium saucepan melt butter over medium heat. Add onion and garlic; cook until onions are translucent. Add polenta and stir until blended. Slowly add chicken stock, stirring constantly. Add cream, corn, basil, cilantro, salt and half the parmesan cheese. Cook and stir until polenta is thick, about 10 minutes. Remove from heat.
Fill peppers with polenta and sprinkle tops with remaining parmesan and gruyere cheeses.
Bake for 25 minutes, until bubbly and golden. Serve immediately

Cheese Stuffed Peppers

Serves 4
Ingredients

• 4 red, yellow or orange bell peppers
  
• 2 Tablespoons olive oil
  
• 1/4 teaspoon gf hot sauce
  
• 2 Tablespoons onion, minced
  
• 4 ounces Gruyere cheese, grated
  
• 3 ounces gf ricotta cheese
  
• 2 Tablespoons parmesan cheese, grated
  
• 1 egg, beaten
  
• 3/4 Tablespoon lemon juice
  
• 1/2 teaspoon dried oregano
  
• Salt and pepper to taste

Directions

Cut a slit half-way around the tops of the peppers about 1/2" from the stem. Place the peppers in a large pot of boiling salted water and boil for about 8 minutes, or until just tender. Remove peppers from water, drain and cool. With kitchen shears, carefully lift the tops of the peppers and cut away the seeds from the insides of the peppers. Heat a small skillet to medium-high. Add oil, when oil is hot, add onions and saute until tender. Remove from heat. In a bowl, add all other ingredients and mix until blended. Preheat a broiler. Stuff the peppers equally with the cheese mixture and place on a broiler pan. Place peppers about 8" away from the heat and broil for about 5 minutes. Turn and broil for another 5 minutes or until the skin starts to blacken. The peppers should just start to blacken but not char completely. Remove from oven and serve immediately. 

Risotto Stuffed Peppers

Serves 4
Ingredients

• 2 red, yellow or orange bell peppers, cut in half with seeds and ribs removed
  
• 4 cups gf  Chicken Stock
  
• 2 teaspoons olive oil
  
• 2 shallots, minced
  
• 1 garlic clove, minced
  
• 1 cup arborio rice
  
• 1/2 cup dry white wine
  
• 1/4 cup fresh basil, chopped
  
• Salt and freshly ground black pepper
  
• 2 Tablespoons unsalted butter
  
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

Preheat oven to 375°F.
Arrange pepper halves in a buttered baking dish cut-sides up.
In a medium saucepan heat gf chicken stock until hot. Reduce heat to low.
In a separate medium saucepan, heat olive oil over medium heat. Add shallots and garlic, sauté until tender. Increase heat to medium-high. Add rice and sauté for about 1 minute. Add wine and cook until nearly all wine cooks off. Reduce heat to medium, adding about 1/2 cup gf chicken stock to rice. Stir constantly until rice absorbs almost all of the liquid. Repeat process with remaining chicken stock, adding 1/2 cup at a time. Test rice; when done, it should be "al dente". Stir in basil. Adjust seasonings to taste with salt and freshly ground black pepper.
Remove pan from heat; add butter and 1/4 cup Parmigiano-Reggiano cheese, stirring gently. Cover pan and allow risotto to sit for 2-3 minutes.
Fill pepper halves with risotto and top with remaining cheese. Bake for 25 minutes or until golden on top. Serve immediately. 

- Chef Yvonne

ADVERTISEMENT