Sunday, May 23, 2010
Polenta and Corn stuffed Peppers
I found this recipe in a magazine a while back and finally decided to give it a try. I had to share it bc they are just so pretty and it was such a simple recipe to make. Smells heavenly.
4-6 large peppers-red, yellow or green (seeded and membranes removed)
12 oz roll of polenta, cut into pieces
1 can mexican corn
3/4 cup shredded montery jack cheese
3/4 cup provolone cheese(I sliced some up)
salt and pepper
Heat oven to 350. In a bowl, mix polenta,corn and half of cheeses together. Add salt and pepper to taste. Spoon mixture into peppers.Sprinkle w/remaining cheese. Place peppers in ungreased baking dish and fill pan w/water about half way up. Spray some foil w/cooking spray and cover peppers. Bake 30 min. Romove foil and bake another 20min. Garnish w/sour cream.