I can't help it. I'm a sucker for spicy, cheesy stuff, especially stuffed peppers.
I make bacon wrapped jalapeno poppers ALL the time. And many different ways. I kinda felt it was time to branch out. Which, to me, isn't difficult because I love food and I love to experiment. These peppers are definitely different from jalapenos - they aren't as spicy, and are a little sweet. Now, I have to say I don't like that very much most of the time. But, when you combine them with flavors that compliment the sweetness and that kind of offsets it, it works.
Polenta and Beef Stuffed Mini Sweet Peppers
4 cups water
2 tablespoons salt
1 cup polenta
1/2 stick butter
1/2 cup parmesan cheese, shredded
1/2 pound leftover steak, beef tips, beef whatever, as long as it's cooked and shredded or diced
1 bag sweet mini peppers, washed and sliced vertically, deseeded
Muenster cheese, sliced into matchsticks
Guacamole, for serving, optional
Hot sauce, for serving, optional
- Preheat oven to 425°F.
- Bring the water and salt to a boil and add polenta, whisk constantly for 3 minutes. Reduce to low, cover and simmer for 10 minutes; remove from heat, add butter and parmesan cheese and stir.
- Stuff the pepper halves with about a tablespoon (use your judgement) of beef, then fill with polenta. Top with muenster cheese and bake on a half-sheet pan for 10-15 minutes, until cheese is starting to brown.
- Top with scallions, guacamole, and hot sauce (if using).