Corn and Cheese-Stuffed Peppers

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

  • 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
  • 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.
  • 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.
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