Bacon-Corn Stuffed Peppers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob, Mitzi Sentiff, Annapolis, Maryland. Ingredients:
2 cups frozen corn, thawed |
1/3 cup salsa |
6 green onions, chopped |
1 medium green pepper, halved and seeded |
1 medium sweet red pepper, halved and seeded |
1/4 cup shredded part-skim mozzarella cheese |
2 bacon strips, cooked and crumbled |
additional salsa, optional |
Directions:
1. In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18 in. x 12 in.). Fold foil around peppers and seal tightly.
2. Grill, covered, over medium heat for 25-30 minutes or until peppers are crisp-tender. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill for 3-5 minutes or until cheese is melted. Serve with additional salsa if desired. Yield: 4 servings.
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