Pan-Fried Cheese and Polenta Stuffed Roasted Peppers

Recipes9 min readUpdated 21 September 2026

Updated: 21 September 2026 la 02:56. Articolul a fost revizuit pentru a reflecta informațiile disponibile la această dată.

Roasted peppers stuffed with cheese and polenta make for a simple meat-free dinner when you want something more substantial than a salad but do not want to turn on the oven. The combination works well when the filling is firm: cold polenta absorbs some of the cheese’s moisture, while the peppers brown at the end in the pan rather than steaming in their own juices.

Below are two versions of the same idea. With ready-roasted peppers and leftover polenta, the meal can be on the plate in about 25 minutes. If you start with raw peppers, you can roast them in a covered pan, bringing the total time to around 45–50 minutes.

To complement the information above, you can also read Savoury vegetable and cheese muffins: a lunchbox recipe that does not go soggy overnight, an article that explores an aspect directly related to this subject.

At a glance: time, servings and choosing a version

Version	Total time	When to choose it
With ready-roasted peppers	25 minutes	You have roasted peppers from a jar, the market or left in the fridge and want a quick dinner.
With raw peppers roasted in a pan	45–50 minutes	You want the flavour of freshly roasted peppers and have time to turn them in the pan.

Servings: 4, as a light main course, with a salad on the side.
Preparation: 15 minutes.
Cooking: 10 minutes after stuffing, plus 20–25 minutes if the peppers are raw.
Resting: 5 minutes for the filling.

Ingredients for 4 servings

4 large roasted kapia peppers, peeled, or 4 raw kapia peppers;
300g cold, firm polenta, preferably made the day before;
250g telemea, well-drained fresh cow’s cheese, or a mixture of the two;
1 small egg;
2 tablespoons Greek yoghurt, only if using drier fresh cow’s cheese;
1 small bunch dill or 2 tablespoons chopped parsley;
1 small garlic clove, finely grated or crushed, optional;
1 tablespoon oil;
freshly ground black pepper;
1–2 tablespoons water, for finishing in the pan, if needed;
salt only after tasting the filling.

For serving, tomatoes, cucumbers, red onion or a simple salad dressed with vinegar work well. If you want a summer meal with more vegetables, you can also use the ideas in the leftover vegetable frittata recipe as a guide: use only leftovers that have been stored correctly and have a normal appearance, smell and taste.

A filling that does not turn watery

The challenge with this dish is not cooking the pepper but managing moisture. Roasted peppers retain moisture, cheese can release whey, and yoghurt added without restraint turns the filling into a cream that runs into the pan. Cold polenta is what binds the mixture without flour or breadcrumbs.

Mash the polenta with a fork or grate it on the coarse side of a grater. It does not need to become a paste: small pieces retain a pleasant texture and absorb moisture better. Crumble the cheese into a bowl, then add the polenta, egg, herbs, garlic and pepper. Mix until the filling holds together on a spoon.

The simple test: squeeze a spoonful of filling in your palm. If it forms a soft ball without releasing liquid, it is suitable for the peppers. If it seems too wet, add 2–3 tablespoons more cold polenta. If it crumbles excessively, add a tablespoon of yoghurt or a little more beaten egg.

How much salt to use with telemea

Telemea varies widely from one producer to another. Some varieties are salty enough to need nothing else; others, especially those kept in water before use, need a small adjustment. The safe rule is to first mix the telemea with the polenta and egg, then taste a small amount before adding salt.

Salty telemea: do not add salt at the start; dill, pepper and garlic are usually enough.
Fresh cow’s cheese: it has a milder flavour; add yoghurt only if it is dry, then season with a pinch of salt.
A mixture of telemea and fresh cow’s cheese: this is the most balanced option for a creamy yet stable filling.

If you use peppers from a jar, drain them well in a sieve and gently pat them dry with paper towels. Check the label too: preserved peppers may already contain salt, vinegar or oil, elements that alter the final balance.

The quick version: ready-roasted peppers

Prepare the peppers. Choose whole roasted peppers with the skin removed. Cut them lengthwise, only enough to insert the filling. If they still have their stems, you can leave them on: they help the peppers look attractive when served.
Let them drain. Place them cut-side down in a sieve for 5 minutes. It is a short step, but it reduces the risk of the peppers releasing liquid into the pan.
Fill them without packing them tightly. Put 2–3 tablespoons of filling into each pepper, depending on its size. The pepper should be able to close almost completely; overfilled peppers will spill their filling when turned.
Brown them. Heat the oil in a wide pan over medium heat. Place the peppers cut-side down. Leave them for 3–4 minutes without moving them, until they develop light browning marks.
Turn and cook gently. Turn the peppers using two spatulas or wide tongs. Add 1–2 tablespoons of water around the edge of the pan, cover and cook for another 4–5 minutes over low heat. The egg in the mixture will set and the filling will become stable.
Rest the dish. Turn off the heat and leave the peppers covered for 5 minutes. Do not transfer them to plates immediately: during this time, the polenta absorbs the steam and the filling settles.

The peppers are ready when they are warm through to the centre, the filling no longer appears raw and they release from the pan without tearing. If you have a good non-stick pan, there is no need for much oil; the dish should be lightly browned, not deep-fried.

From scratch: how to roast peppers directly in a pan

For raw peppers, use a wide, heavy pan with a lid. This is not identical to roasting over a flame or on a grill, but you will get soft peppers with lightly blackened patches and a flavour intense enough for this dinner.

Heat the empty pan, without oil, over medium-high heat.
Add the whole peppers and turn them every 3–4 minutes, until the skin blackens in places and blisters. The process usually takes 18–25 minutes, depending on the thickness of the peppers and the pan.
Transfer them to a bowl and cover them with a plate or lid for 10 minutes. The steam loosens the skin and makes peeling easier.
Peel off the skin, then carefully remove the core and seeds without tearing the peppers too much. Leave them to drain for 5 minutes.
Stuff and cook them in the pan following the steps for the quick version.

Do not rinse the peppers under running water unless absolutely necessary. Water cools the flesh, dilutes the flavour and adds moisture precisely where you want to control it. If seeds remain stuck, gently wipe the inside with a paper towel.

What to do if you do not have leftover polenta

You can make a small batch specifically for this recipe. Boil 400ml water with a modest pinch of salt, gradually add 90g cornmeal and stir until you have a firmer polenta. Spread it on a plate and leave it to cool for 15–20 minutes. It does not need to be refrigerator-cold, but do not add it hot to the cheese and egg: it will make the mixture excessively soft.

Day-old polenta is even more convenient because it cuts, crumbles and binds the filling better. Rather than reheating it as a side dish, you turn it into an ingredient that provides substance. For other meat-free meal ideas based on pantry ingredients, the red lentil recipe with tomatoes, spinach and lemon may also be useful.

Useful variations, without changing the recipe’s logic

With fresh cow’s cheese and yoghurt

Use 300g well-drained fresh cow’s cheese, 300g cold polenta, 1 egg and 1–2 tablespoons Greek yoghurt. This version is milder than the one with telemea. Dill and garlic become more important, and salt should be added gradually, to taste.

With telemea and yoghurt, for a creamier centre

Use 200g telemea, 300g polenta and just 1 tablespoon yoghurt. The yoghurt should not dominate, but merely bind the mixture lightly. If the telemea is soft or moist, leave out the yoghurt and rely on the polenta as the balancing element.

Without egg

The recipe can also be made without egg, especially with cold, firm polenta. Increase the quantity of polenta by about 50g and leave the stuffed peppers on a platter for 10 minutes before putting them in the pan. Turn them more carefully. The texture will be more delicate, but the dish remains easy to serve if the peppers are well drained.

Mistakes that can spoil the dish

Wet peppers: their water combines with the cheese and makes the filling runny. A few minutes of draining matters.
Polenta that is too soft or hot: it does not bind the mixture. Choose firm, cooled polenta.
Too much yoghurt: it creates the impression of a creamy filling in the bowl, but it can separate and release liquid in the pan.
Heat that is too high: the pepper may stick before the filling has warmed through. After the initial browning, low heat and a lid are more useful than rushing.
Adding salt automatically: telemea and preserved peppers may already be salty. Taste before adjusting.

Serving and storage

Serve the peppers warm with a sharp salad that cuts through the cheese flavour: tomatoes with onion, cucumbers with dill, or young cabbage. If you are making the peppers for a larger dinner, you can stuff them ahead of time and keep them covered in the fridge; brown them just before the meal.

Place leftovers in a shallow lidded container and cool them promptly. For cooked dishes kept in the refrigerator, the general recommendation is to eat them within 3–4 days, and perishable food should not be left at room temperature for more than two hours. Reheat the peppers slowly, covered, in a pan with a tablespoon of water; this warms the centre without burning the outside.

This recipe is suitable for leftover polenta, but not for ingredients that have been left on the table for a long time. If you are unsure how the cheese or peppers were stored, it is safer not to use them.

Frequently asked questions

Can I use roasted peppers from a jar?

Yes. Drain them well and pat them dry lightly before stuffing. Taste the filling before adding salt, as preserved peppers may already contain salt or vinegar.

Which cheese is best for stuffed peppers?

Telemea delivers the most intense flavour, while fresh cow’s cheese offers a milder version. A mixture of telemea and fresh cow’s cheese balances saltiness and creaminess well.

How do I stop the filling from coming out of the peppers?

Use cold, firm polenta, drain the peppers, do not add too much yoghurt and leave the dish covered for 5 minutes after turning off the heat. Place the peppers cut-side down first.

Can they be made without egg?

Yes. Add about 50g extra cold polenta and let the stuffed peppers rest for 10 minutes before browning. Turn them more gently.

How long do stuffed peppers keep in the fridge?

Stored in a covered container and cooled promptly, they can be eaten within 3–4 days. Do not leave this cheese-based dish at room temperature for more than two hours.