Recipe: Mexican Polenta Stuffed Peppers from Moosewood

Recipe: Mexican Polenta Stuffed Peppers from Moosewood

(Crystal A. Proxmire, Nov. 28, 2017)

Moosewood is a collectively-owned restaurant in Ithaca, NY that began in 1973 as a small natural food restaurant and grew into a nationally-recognized brand with packaged foods and cookbooks.

One of those cookbooks, “Simple Suppers” ended up in my hands courtesy of a friend who challenged me to make at least four of the dishes. Thus this new “recipe” section of Oakland County Times is born.

Browsing through the book, the word “polenta” stuck out because I did not know what it was. So that’s what I decided to make. Polenta is cornmeal. It was a fabulous choice. I’ve never had anything with this kind of texture before so that was a little strange, but now I can see that’s very easy to work with, and filling. Mixed with the zing of the olives and the creaminess of the cheddar makes for one of the best Mexican meals I’ve had.

Moosewood has this recipe available online, so hopefully they will not mind me sharing it here. The plan is to do a series of four recipes.  And there are plenty of good options like Vegetarian Reuben, Moroccan Spiced Fish, Tofu Hijiki saute, Miso-glazed eggplant, Sesame Broccoli and more. So please do visit the Moosewood website and consider ordering one of their cookbooks for yourself and trying some new things.

Mexican Polenta Stuffed Peppers from Moosewood


~5 large bell peppers (green, red, yellow, orange, or a combination)

~1½ tablespoons olive oil sprinkling of salt


~4 cups water

~½ teaspoon salt

~¼ teaspoon red pepper flakes (optional)

~1 cup polenta cornmeal

~1½ cups corn kernels

~1 tablespoon olive oil or butter

~1½ cups grated sharp Cheddar cheese

~¼ cup chopped Spanish olives


~1 16-ounce jar of your favorite salsa

~1 15-ounce can of black beans, drained

~¼ cup chopped cilantro (optional)


Preheat the oven to 450°

1 )Cut the peppers in half lengthwise and remove the seeds, but leave the stem ends on so the peppers will hold their shape.

2 ) Brush the pepper halves with oil, inside and out, and sprinkle lightly with salt.

3 ) Place cut-side up on an oiled baking sheet and roast in the oven until tender but still holding their shape, about 15 minutes.

4 ) While the peppers roast, in a heavy saucepan, bring the water, salt, and red pepper flakes to a boil.

5 ) Add the polenta in a slow, steady stream while whisking; cook on medium heat, stirring often, until thickened.

6 ) Stir in the corn, oil or butter, 1 cup of the cheese, and the olives; remove from the heat.

7 ) Fill the roasted pepper halves with the polenta mixture.

8 ) Sprinkle the tops with the remaining cheese and return to the oven for 5 to 10 minutes, until the cheese is melted.

9 ) Meanwhile, combine the salsa, black beans, and cilantro in a saucepan and bring to a simmer.

To serve, spoon some of the black bean salsa on each dinner plate and place one or two pepper halves on top.

For more recipes visit our Recipe section.

For restaurant related articles check out our Reporter Food section.

Want to buy your OC Times reporter lunch?  Donate Here.


About the author

Oakland County Times has written 12696 articles for Oakland County Times

Contact for any questions or story ideas! Please support this work by becoming an advertising sponsor or by chipping in through the PayPal button on the right side of the page.

Comments are closed.