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

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