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Gloria Rendon
Murray, Utah
Polenta and corn combine with cheese to make a flavorful filling for colorful bell peppers.
Corn and Cheese-Stuffed Peppers
- Prep Time 15 min
- Total 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 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
Instructions
-
Step1Heat oven to 350°F. If necessary, cut thin slice off bottom of each bell pepper so peppers stand upright.
-
Step2In 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.
-
Step3Carefully place dish in oven. Bake at 350°F. for 30 minutes.
-
Step4Remove 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
530
Calories
14g
Total Fat
21g
Protein
88g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 530
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 8g
- 40%
- Cholesterol
- 35mg
- 12%
- Sodium
- 330mg
- 14%
- Total Carbohydrate
- 88g
- 29%
- Dietary Fiber
- 10g
- 40%
- Sugars
- 14g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 100%
- 100%
- Calcium
- 34%
- 34%
- Iron
- 22%
- 22%
Exchanges:
5 Starch; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
5 1/2
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