Easy Stuffed Bell Peppers Recipe | Classic Comfort Food

INGREDIENTS

1 package (8-1/2 ounces) cornbread mix plus ingredients to prepare 6 medium green bell peppers 1 large onion, thinly sliced 1 teaspoon olive oil 1 can (16 ounces) no-salt-added diced tomatoes, drained 1 package (10 ounces) frozen corn, thawed and drained 1 can (2-1/4 ounces) sliced black olives, drained 1/3 cup raisins 1 tablespoon chili powder 1 teaspoon ground sage 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided Cherry tomato halves and fresh herbs for garnish (optional)

PREPARATION:

1. Prepare cornbread according to package directions. Cut into cubes. Reduce oven temperature to 350°F. Slice tops off bell peppers; discard stems and seeds. Finely chop tops to equal 1 cup; set aside. Rinse peppers. Bring 2 to 3 inches water to a boil over high heat in large saucepan. Add 1 or more peppers and boil 1 minute, turning peppers with tongs to blanch evenly. Rinse with cold water; drain. Repeat with remaining peppers.
2. Place onion and oil in Dutch oven. Cover and cook over medium-high heat, stirring occasionally, 8 to 10 minutes or until onion is tender and browned. Add 1 to 2 tablespoons water, if needed, to prevent sticking. Add chopped bell pepper; stir 1 minute more. Remove from heat. Add tomatoes, corn, olives, raisins, chili powder and sage; stir. Stir in corn bread (it will crumble) and 3/4 cup cheese. Spoon filling into peppers. Top with remaining 1/4 cup cheese. Place peppers in baking dish; bake 20 to 30 minutes or until heated through. Garnish, if desired.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 301 mg Protein 12 g Fiber 6 g Carbohydrate 42 g Cholesterol 7 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 23 % Calories 257 DIETARY EXCHANGE: Meat 1/2 Vegetable 3-1/2 Fruit 1/2 Starch 1 Fat 1