Cheese Curd Stuffed Peppers

This is meant to be a whole dish, but you can also stuff the peppers with the cheese curds and broil them for a snack or appetizer. 


1 qt small bell peppers (ours are the lunchbox variety)
6 oz cheese curds
2 habanero or other spicy chili
1 C oil
2 C polenta, cooked
1 squash (any variety)
basil leaves


  1. Heat oven to 400F
  2. Cut the squash in half, scoop out the seeds and roast (cut side down) until tender
  3. Remove from oven and let cool
  4. Scoop flesh from the skin and blend in a food processor (with a big pinch of salt) until smooth (add a drizzle of olive oil if needed)
  5. Combine polenta and squash puree
  6. Blend the hot pepper and the oil into a sauce
  7. Clean the lunchbox peppers leaving them whole but removing the seeds and stems
  8. Stuff the peppers with the cheese curds and place on a baking sheet
  9. Roast peppers under broiler until the skin is charred and the cheese curds are melted
  10. Spoon the squash polenta on a platter, top with the peppers and drizzle with the spicy pepper oil
  11. Tear basil leaves over the top