Corn and salsa stuffed peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Frozen whole kernel corn thawed |
| ¼ | cup | Sliced green onions |
| 2 | Green bell peppers; halved lengthwise,seeds removed | |
| ¼ | cup | Shredded mozzarella cheese |
| 2 | slices | Bacon; crisply cooked,crumbled,slightly crumbled |
| ⅓ | cup | Chunky salsa |
Directions
Grill Directions: 1. Heat grill. Cut four 14 x 12-inch sheets heavy duty foil. In medium fowl, combine corn, onions and salsa;blend well. Spoon into bell pepper halves. Place 1 stuffed pepper in center of each sheet of foil.
Wrap each packet securely using double-fold seals. Place foil packets on gas grill; over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20-25 minutes or until peppers are crisp tender.
Remove packets from grill; open packets. Sprinkle each stuffed pepper with 1 tablespoon cheese. Reseal packets; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bacon.
Oven Directions: Heat oven to 425*F. prepare stuffed in foil packets as directed above; place on cookie sheet.
Bake at 425*F for 25 to 30 minutes or until peppers are crisp tender.
Remove packets from oven; open packets. Sprinkle each stuffed pepper with 1 tablespoon cheese. Reseal packets; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bacon. Posted to Bakery-Shoppe Digest by Alice Poe <afpoe@...> on Apr 06, 1998