Corn and Cheese-Stuffed Peppers Recipe - Pillsbury.com
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
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