Red Clay Pimento Cheese & Polenta Stuffed Peppers

If you are looking for a colorful, vegetarian-friendly appetizer that packs a serious flavor punch, this is it. These Red Clay Pimento Cheese & Polenta Stuffed Peppers combine the natural sweetness of roasted peppers with savory, creamy, cheesy grits (polenta).

Choose Your Flavor Profile

The secret to this recipe is the pimento cheese itself. While any of our four flavors will work, here is what we recommend for this specific dish:

• 🏆 The Top Pick: Hickory Smoked. The smokiness pairs beautifully with the corn and earthy polenta, giving you that classic "Southern Smoked Grits" flavor instantly.

• 🥈 Runner Up: Jalapeno. If you want a little extra kick to match the fresh peppers, this is the way to go.

• Also Delicious: Classic Sharp Cheddar (for traditionalists) or Sriracha (for serious heat lovers).
  

The Recipe

Prep Time: 15 mins | Cook Time: 25 mins | Yields: Approx. 20 Mini Peppers

Ingredients

• 1 lb Mini Sweet Peppers (or Jalapenos if you love the heat.)

• 1 cup Dry Polenta (or quick-cooking grits)

• 3 cups Water or Vegetable Stock

• 1 tub Red Clay Pimento Cheese (Hickory Smoked recommended!)

• 1/2 tsp Garlic Powder

• 1 cup Corn kernels (fresh, frozen, or canned)

• Fresh Cilantro, chopped

• Olive Oil

• Salt & Pepper
  

Instructions

1. Prep the Peppers Preheat your oven to 400°F. Wash the peppers. Slice them in half lengthwise and scrape out the seeds and white membranes.

• Tip: If using mini peppers, leave the stems on for a nice handle! Place peppers on a baking sheet, drizzle lightly with olive oil, and sprinkle with a pinch of salt. Roast for 10 minutes just to soften them slightly.
  

2. Make the Cheesy Polenta While peppers are pre-baking, bring your water or stock to a boil in a medium pot. Add the Garlic Powder, Cumin, and a pinch of salt. Whisk in the dry polenta slowly to avoid clumps. Reduce heat to low and simmer, stirring frequently, until the polenta is thick and creamy (usually 5–10 minutes for quick-cooking varieties).

3. The Cheesy Mix Remove the pot from the heat. Immediately fold in the Red Clay Pimento Cheese. Stir until the cheese is fully melted and the mixture is uniform.

• Taste Test: Give it a try here. The cheese adds plenty of salt, but adjust if needed. Notice how the Hickory Smoked flavor transforms the plain polenta instantly!

  
  

4. Stuff and Bake Spoon the warm polenta mixture into the pepper halves. Return the tray to the oven and bake for another 10–15 minutes, until the peppers are tender and the polenta filling is set and slightly golden on top.

5. Char the Corn (Optional but Recommended) While they bake, quickly toss the corn kernels in a hot skillet with a little oil for 3–4 minutes until they get a little char (brown spots). This adds a great texture to the garnish.

6. Serve Remove peppers from the oven. Top generously with the charred corn and fresh cilantro. Serve warm!