Baked Peppers stuffed with Polenta in Beef and Vegetable Stew - Profood Limited
  • Baked Peppers stuffed with Polenta in Beef and Vegetable Stew

This crowd-pleasing dish combines the flavours of sweet bell peppers, rich chianina beef stew and creamy polenta in a hearty winter warmer of a meal. Using Macelleria Fracassi’s Spezzatino di Chianina (Beef Stew) as a full-flavoured base, I added eggplant for extra depth and substance – not only does this give a great flavour to the sauce, but it also means that you only need to use half a jar per serving of four.

To accompany the richness of the sauce, I find that polenta brings a lovely texture to a dish, and this Cascina Belvedere variety is as close to instant as you can get, being ready in just two minutes. Ideal for time-pushed Hong Kong foodies!

Serves 4

1 bell pepper per person
1 cup of 2-min Polenta - Cascina Belvedere (this is enough for 4 peppers)
4 cups of water, milk or stock (or any combination of these)
Knob of butter and sprinkling of cheese for the polenta (optional)
A sprinkling of cheese for the top of each pepper

Stew Ingredients
Half a jar of Spezzatino di Chianina - Macelleria Fracassi
2 long Chinese eggplants or 1 large eggplant
1 red pepper
1 onion
2 small carrots
1 large tablespoon of tomato paste
1 cup of water
2 cloves of garlic, minced
Salt and pepper to season
Olive oil for frying


  1. Preheat the oven to 200°C.
  2. Slice the top off the bell peppers and hollow out. Place in a deep baking dish skin-side up and roast for 20 minutes.
  3. Chop the eggplant, salt well and leave to drain off any bitterness for 20-30 minutes.
  4. Prep the vegetables by dicing them, then thoroughly rinse the salt off the eggplant and gently squeeze out the water.
  5. Gently fry the onion in olive oil with the garlic. Add the carrots and fry until softened. Add the pepper and eggplant then fry over a low heat for 15 minutes.
  6. Add the beef spezzatino and tomato paste. Stir well then add the water. Cover and leave to simmer for 20-30 minutes.
  7. Meanwhile bring the four cups of liquid to a simmer, before gently whisking in the dried polenta. Add in butter and cheese if you prefer a creamier texture. Keep stirring well until the polenta has a creamy, scrambled egg-like texture, then remove from the heat.
  8. Remove the bell peppers from the oven, turn right side up and fill with polenta. Top generously with the sauce before adding more cheese on top. Bake for another 15-20 minutes until the cheese is golden brown.
  9. Serve and enjoy!

Get more cooking inspiration from Sharon on her blog, Jasmine & Ginger.

About The Author

A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon Maloney works as an English teacher in a local school. She is passionate about language and currently studying for a Masters in TESOL at the University of Nottingham. In her free time, Sharon can be found creating recipes for her blog, and writing about food and travel for various HK publications. Follow her on Twitter.

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