Cheesy Sweet Peppers and Corn Recipe

Ingredients

• 16 oz package frozen whole kernel corn
• ½ cup diced red sweet pepper
• ½ cup diced green sweet pepper
• ¼ cup finely chopped green onions
• ¼ cup water
• ¼ cup fat-free half-and-half
• 2 tsp. cornstarch
• 1 oz crumbled reduced-fat blue cheese
• ½ tsp coarsely ground black pepper
• ¼ tsp salt
• ½ oz shredded reduced-fat sharp cheddar cheese
• Coarsely ground black pepper (optional)

1. Lightly coat an unheated 3- or 3-½-quart slow cooker with cooking spray. Add corn, sweet peppers, green onions, and the water to cooker.
2. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1-½ hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl whisk together half-and-half and cornstarch until cornstarch is dissolved. Stir into the vegetable mixture in cooker. Cover and cook for 10 minutes more or until thickened. Stir in blue cheese, pepper, and the salt. Spoon into a shallow serving bowl; sprinkle with cheddar cheese. If desired, sprinkle with additional black pepper.