Low Fat Polenta Recipes

Polenta Stuffed Capsicums (Bell Peppers)

Polenta Stuffed Capsicums (Bell Peppers)

Polenta recipes can take unusual forms. I was used to meat-filled stuffed peppers, and the thought of filling them with polenta never crossed my mind.

Maybe that's because I did not really grow up with polenta....

But I'm glad I tried this tasty and filling low fat polenta recipe.

This unusual pepper filling is rich and tasty. You can serve it as 
a side dish by itself.


4 red capsicums (bell peppers )

2 tsp olive oil

1 diced onion

1 diced zucchini

1 Tbsp crush garlic

1/2 cup of instant polenta

1 diced tomato

1/4 cup of grated Parmesan cheese

1/4 cup of chopped parsley

Nutritional Information:

Serves 4

Fat: 4 g

Cal: 157

KJ: 659

WW: 2.5 Point

This is what you do:

First, preheat the oven to 190°C (375°F).

Spray a baking dish with cannola oil.

Cut the tops off the pepper about 1/4" below the stems and seed them.

Heat the oil in a midium nonstick frying pan and cook the onion, stirring as needed, for about 5 minutes (till tender).

Now, add the zucchini and garlic, stirring as needed, until soft, for about 5 minutes.

Next, add 2 cups water and bring to a boil.

Stir the polenta slowly, and stirr constantly till it goes thick (about 5 minutes or so), and stir in the tomato, cheese and parley.

Stuff the capsicums with the polenta mixture with a spoon.

Put the capsicums in the baking dish and bake until the capsicums are tender and the polenta goes golden. This will take about 30 minutes.

Source: Weight Watchers Versatile Vegetarian

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