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Polenta-stuffed capsicums
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Make Capsicum Cups: Fill with favorite toppings, add polenta, top with cheesy breadcrumbs, and bake.
Ingredients:
  • 3 large red capsicums, halved
  • 20g butter
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2.50 gm sweet paprika
  • 500ml (2 cups) chicken style liquid stock
  • 160ml (2/3 cup) water
  • 90g (1/2 cup) polenta
  • 20.00 ml chopped fresh continental parsley
  • 80g (1 cup) coarsely grated vintage cheddar
  • 35g (1/2 cup) fresh breadcrumbs
Instructions:
  • Preheat oven to 180°C. Arrange capsicum in a large baking dish. In a saucepan over medium heat, combine butter and oil. Sauté onion, garlic, and paprika until soft, about 3-4 minutes. Pour in stock and 125ml (1/2 cup) water. Bring to a boil, then reduce heat to low. Gradually stir in polenta and cook for 6 minutes, or until thickened, stirring constantly.
  • Mix in fresh parsley and half of the cheddar cheese. Spoon the mixture into the bell peppers. Pour the remaining water into the baking dish. Cover tightly with foil and bake for 40 minutes.
  • In a bowl, mix together the breadcrumbs and the rest of the cheddar. Sprinkle this mixture over the capsicums, then give them a quick spray with olive oil. Bake in the oven for 20-25 minutes until they turn golden and tender.

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