Corn and Cheese-Stuffed Peppers Recipe

Name: Corn and Cheese-Stuffed Peppers Recipe
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

www.pillsbury.com

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

View full recipe on www.pillsbury.com

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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