stuffed peppers, from Mary Margaret

1 pkg corn bread mix plus ingredients for preparation
8 green or red bell peppers blanched
1 pepper diced in food processor
1 lg. onions finely diced in food processor
1 tsp olive oil
1 lg. can tomatoes, no salt added
1 pkg. frozen whole kernal corn, thawed and drained
½ can olives, drained diced in food processor
1/3 c raisins
1 T chili powder
1 tsp ground sage ( or bells poultry seasoning)
1 c shredded Montery Jack

Prepare corn bread according to pkg. directions
let cool, break into pieces
Reduce oven temp to 350 degrees
Slice tops off 8 peppers, remove seeds, and blanch peppers and tops by boiling for 1-2 min and rinse with cold water.
In med. frying pan sautee onion in oil, add 2 T water, if neededuntil onions are golden brown.
Add diced pepper and cook for 2-3 more minutes
Remove from heat.
In large mixing bowl, combine tomatoe, corn, olives, raisins, spices, onions and peppers, ¾ c. cheese, corn bread.
Stuff peppers with filling
Top with remaining cheese
Bake 30-40 min
Garnish with cherry tomatoes and fresh herbs
You can make another corn bread and add 1 chili pepper finely diced to the box’s recipe.