- 4 large red, green and/or yellow bell peppers, tops cut off, seeds and membranes removed
- 12 ounces polenta, cut into 1/4-inch pieces
- 1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded provolone cheese
- Salt and pepper to taste (optional)
- 1 cup light sour cream (optional)
- Heat oven to 350 degrees F. If necessary, cut thin slice off bottom of each bell pepper so peppers stand upright.
- 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.
- Carefully place dish in oven. Bake at 350 degrees F for 30 minutes.
- 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.