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.