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"Hunger is the best sauce in the world."--Cervantes

Corn and cheese Stuffed Peppers Recipe

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This recipe for Corn and cheese Stuffed Peppers is from The Veterans Remembrance Memorial Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large bell pepper (any color) cut off tops, remove seeds and membrane
12 oz polenta cut into 1/4 inch pieces
2 11 oz cans corn with red and green peppers, drained
3/4 c shredded jack cheese
3/4 c shredded provolone
1 c sour cream
Salt and Pepper to taste
Directions:
Directions:
Preheat oven to 350º. Cut bottom of peppers so they stand up (careful not to make holes). In medium bowl mix polenta, corn and half of the cheeses. And salt and pepper to taste. Spoon mixture into peppers and top with cheese place in 2 qt casserole and fill dish half with water. Cover tightly with foil. Bake for 30 minutes. Remove foil and drain water bake for an additional 10 to 15 minutes. Garnish with sour cream. Makes 4 servings

 

 

 

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