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220 degrees diagonally

​POLENTA STUFFED PEPPERS



Ingredients:
 
peppers (green, red, yellow, bell, banana or cubanelle ....)
polenta
1 cup grated smoked cheese
salt
freshly ground pepper
smaller tomato
200-300ml tomato sauce
fresh oregano and basil
olive oil

​​Method:
  • Prepare the polenta as written on the package. The usual ratio is 1 cup polenta : 3 cups water. Season with salt and pepper. When polenta is cooked, but still hot, whisk in the grated cheese.
  • Half the peppers and remove the seeds.
  • Fill the peppers with polenta, then cover them with a few spoons of tomato sauce. Season with fresh oregano and layer with fresh sliced tomato. Drizzle with olive oil.
  • Bake in the preheated oven at 200°C for around 20 minutes.

​Cooking Tip:
These polenta stuffed peppers are a good side dish to fish, which are often on our family menu. You can even bake them together with fish. Stuffed peppers also go well with meat or can be served as a main dish.
Picture



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  • HOME
    • Welcome
    • BOOKS
  • ABOUT ME, THE AUTHOR
    • About the Translator
  • RECIPES
    • BREAKFAST AND BRUNCH >
      • Scrambled Eggs with Truffles
      • Bread with Sour Cream and Strawberries
      • Avocado & Quail Egg Sandwich
      • Pancetta Twists
      • Coconut Chips
    • SOUPS >
      • Spring Soup
      • Roasted Pumpkin Soup
      • Cabbage Soup with Carniolan Sausage
    • MAIN DISH >
      • Creamy Veal Goulash
      • Bograč Stew
      • T-bone Steak with Poached Egg and Wild Asparagus
      • Ossobuco with Gremolata
      • Pulled Pork Whiskey Burger with Fried Egg
      • Roast Chicken in Lemon Marinade and Mashed Potato with Gouda Cheese
      • Pad Thai with Chicken
      • Roasted Turkey Breast with Apples and Wine
      • Duck Liver in Wine Sauce
      • Minced Meat Roast with Vegetables in Pastry
      • Sea Bass with Fennel Salad and Tomatoes
      • Papardelle with Chanterelles
      • Fresh Pumpkin Fettuccine
      • Pasta with Poppy Seeds or Walnuts
      • Baked Stuffed Peppers
    • SIDE DISH >
      • Easter Prata
      • Spaetzli
      • Polenta Stuffed Peppers
      • Barley Risotto with Beetroot
    • SALADS & VEGETABLES >
      • Cucumber Salad
      • Green Salad with Warm Potatoes
      • Roasted Broccoli
      • Roasted Brussels Sprouts
      • Pickled Cucumbers
      • Leavened Cucumbers & Zucchinis
    • BREAD >
      • Rye Bread without Yeast - with Sourdough Starter
      • Fluffs - Soft and Fluffy Buns
      • Pita Bread
      • Spelt Bread with Flax Seeds
      • St. Nicholas' Devils
      • Bread Braid with Poppy Seeds
      • Ciabatta with Poppy Seed Oil
    • DESSERTS >
      • Carnival Fried Pastry
      • Pavlova with Hazelnut Base
      • Hot Chocolate with Cardamom and Homemade Munchmallows
      • Chocolate Cupcakes and Swiss Buttercream with White Chocolate
      • Baked Chocolate with Mango and Ice Cream
      • Juicy Pompkin-Chocolate Bundt Cake
      • Carob Rolls
      • Sweet Plate - Greek Style
      • Miss Lemoneé
      • Panna Cotta with Sparkling Wine and White Chocolate
      • Panna Cotta with White Chocolate and Truffles
      • Passion Fruit on Vanilla Cream
      • Flourless Raspberry Chocolate Cake
      • Flourless Strawberry Elderflower Cake - Lady Elderflower
      • Flourless Chocolate Chestnut Cake - Lady Chestnut
      • Pistachio & Hazelnut Chips
      • Hazelnut Mini Rolls
      • Cottage Cheese Pie with Poppy Seeds
      • Raspberry Ferdinand Rolls
      • Apricot Pockets
      • Honey Pears with Poppy Seeds & Vanilla Cream
      • Cat Eyes with Plum Jam
      • Fried Mice with Banana, Coconut and Lime
      • Kinder Milk Slices My Way
      • Millet Cake - Krapec
  • REFERENCES
  • CONTACT US
  • WORK WITH US
  • PRIVACY POLICY