Polenta and corn combine with cheese to make a flavorful filling for colorful bell peppers.
By Pillsbury Kitchens
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4Servings
Ingredients
4large redgreen and/or yellow bell peppers, tops cut off, seeds and membranes removed
12oz.polentafrom 18-oz. roll, cut into 1/4-inch pieces (2 cups) SAVE $
111-oz. can whole kernel corn, red and green peppers, drained
3oz.3/4 cup shredded Monterey Jack cheese
3oz.3/4 cup shredded provolone cheese
Salt and pepper to tasteif desired
1cuplight sour creamif 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.