Corn and Cheese-Stuffed Peppers

Polenta and corn combine with cheese to make a flavorful filling for colorful bell peppers.

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Servings 4

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Bake-Off® Contest 41, 2004

Gloria Rendon

Murray, Utah

ingredients 7
Prep Time 15 min
Total Time 1 hr 10 min

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)

1: (11-oz.) can Green Giant® SteamCrisp® Mexicorn® 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

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Directions

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.