Corn And Salsa Stuffed Peppers

The pleasures of loving and obeying, loving and adoring, blessing and praising the Infinite Being, the Best of Beings, the Eternal Jehovah; the pleasures of trusting in Jesus Christ, in contemplating His beauties, excellencies, and glories; in contemplating His love to mankind and to us, in contemplating His infinite goodness and astonishing loving-kindness; the pleasures of [the] communion of the Holy Ghost in conversing with God, the maker and governor of the world; the pleasure that results from the doing of our duty, in acting worthily and excellently;…these are the pleasures that are worthy of so noble a creature as a man is.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

2	c	Frozen whole kernel corn
		thawed
1/4	c	Sliced green onions
2		Green bell peppers, halved
		lengthwiseseeds removed
1/4	c	Shredded mozzarella cheese
2		Bacon, crisply
		cookedcrumbledslightly
		crumbled
1/3	c	Chunky salsa

INSTRUCTIONS

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@swbell.net> on Apr  06, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 436 Calories From Fat: 71 Total Fat: 8.2g Cholesterol: 21.1mg Sodium: 1634.2mg Potassium: 1620.3mg Carbohydrates: 83.9g Fiber: 15.1g Sugar: 21.5g Protein: 20.7g