These mild flavored peppers have a filling that is sweet and somewhat reminiscent of the sweet tamales we get during the holidays. Cook and prep time do Not include time need to make the corn bread as I quite often make it either the night before. If in a time crunch you could always buy a pre-made 9x9 corn bread.

Ingredients

6 serv.

cornbread
a 9x9 pan
green bell peppers↗6
medium large
onion↗1
chopped
olive oil↗1 teaspoon
diced fire-roasted tomatoes↗16 ounces
no-salt added
frozen corn↗10 ounces
thawed and drained
sliced ripe olives↗2 1⁄4 ounces
raisins↗1⁄3 cup
chili powder↗1 tablespoon
ground sage↗1 teaspoon
fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese↗4 ounces

Step-by-step instructions

1
Pre-heat oven to 350°F Set large pot of water to boil.
2
Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
3
Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
4
Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
5
Remove from heat.
6
Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
7
Stir in corn bread (it will crumble) and 3/4 cup cheese.
8
Spoon filling into peppers.
9
Top with remaining 1/4 cup cheese.
10
Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.

Source: food.com

Original recipe ↗

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