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Bake-Off® Contest 41, 2004
Murray, Utah

Corn and Cheese-Stuffed Peppers

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

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  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 7
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
530
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
8g,
8%
),
Cholesterol
35mg
35%;
Sodium
330mg
330%;
Total Carbohydrate
88g
88%
(Dietary Fiber
10g
10%
  Sugars
14g
14%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
100%;
Calcium
34%;
Iron
22%;
Exchanges:
5 Starch; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.