Corn and Cheese-Stuffed Peppers
Polenta and corn combine with cheese to make a flavorful filling for colorful bell peppers.
By Pillsbury Kitchens
Servings 4 Servings
Ingredients
- 4 large red green and/or yellow bell peppers, tops cut off, seeds and membranes removed
- 12 oz. polenta from 18-oz. roll, cut into 1/4-inch pieces (2 cups) SAVE $
- 1 11-oz. can whole kernel corn, red and green peppers, drained
- 3 oz. 3/4 cup shredded Monterey Jack cheese
- 3 oz. 3/4 cup shredded provolone cheese
- Salt and pepper to taste if desired
- 1 cup light sour cream if desired
Instructions
- 1 Heat oven to 350°F. If necessary, cut thin slice off bottom of each bell pepper so peppers stand upright.
- 2 In medium bowl, mix polenta pieces, corn, and half of each of the cheeses. Salt and pepper to taste. Spoon polenta mixture into bell peppers; sprinkle with remaining cheese. Place filled peppers in ungreased 8-inch square (2-quart) glass baking dish. Fill dish halfway with water. Spray 12-inch square piece of foil with cooking spray; cover dish tightly.
- 3 Carefully place dish in oven. Bake at 350°F. for 30 minutes.
- 4 Remove foil; bake an additional 15 to 20 minutes or until bell peppers are crisp-tender and filling is thoroughly heated. Cool 5 minutes. Carefully remove bell peppers from dish. Garnish each with sour cream.
