Corn And Salsa Stuffed Peppers
| 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
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”
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