Corn and Cheese-Stuffed Peppers

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

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

Directions

  1. 1 Heat oven to 350°F. If necessary, cut thin slice off bottom of each bell pepper so peppers stand upright.
  2. 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. 3 Carefully place dish in oven. Bake at 350°F. for 30 minutes.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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