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Corn and Cheese-Stuffed Peppers

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Corn and Cheese-Stuffed Peppers
  • Prep Time 15 min
  • Total Time 1 hr 10 min
  • Servings 4
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Polenta and corn combine with cheese to make a flavorful filling for colorful bell peppers.

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

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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
530
(
Calories from Fat
130
)
Daily Value
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
*Percent Daily Values are based on a 2,000 calorie diet.
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