Recipe(tried): Tater Enchiladas and Corn and Polenta Stuffed Peppers

We have enchiladas often, DH likes red sauce I like green. We both like mashed tater enchiladas. I just used stiff mashed taters that have been mashed with green chilies and some cream cheese (sometimes I boil garlic cloves with the taters for garlicky ones), I soften the corn tortillas in the sauce, roll some taters inside and put them seam side down in a casserole dish, pour over more sauce, sprinkle with cheese and heat until bubbly in the oven or on the grill using the indirect heat method. Sometimes DH wants chicken or meat or cheese and onion in his with or without the taters, it's pretty easy to make individual dishes of these. Here's another recipe that has worked well for me:

CORN AND CHEESE-STUFFED PEPPERS

4 large red, green, yellow and/or orange bell peppers, tops cut off, seeds and membranes removed
12 oz polenta (from 18 oz. roll), cut into 1/4-inch pieces (2 cups)
1 (11 oz.) can Mexicorn (whole kernel corn, red and green peppers), drained
3 oz. (3/4 cup) shredded Monterey Jack cheese
3 oz. (3/4 cup) shredded provolone cheese
salt & pepper to taste, if desired
1 cup light sour cream, if desired

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 qt) 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 12-20 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.

Makes 4 servings