We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Nothing this side of Christ's return can be confused with what God ultimately promises for his people. The short-term payoffs of this world pale in comparison to the "precious and very great promises" God grants his people (2 Pet. 1:4). God's promises cannot be downsized into the idols of temporary health and wealth. The promises of God are so much greater than anything this world has to offer that, when trusted, they fill a person with hope for what is not yet a reality but will one day certainly be true.
Scott Hafemann

When once you are rooted in Reality, nothing can shake you. If your faith is in experiences, anything that happens is likely to upset that faith; but nothing can ever upset God or the almighty Reality of Redemption; base your faith on that and you are as eternally secure as God. When once you get into personal contact with Jesus Christ, you will never be moved again.
Oswald Chambers

Corn and Salsa Stuffed Peppers

0
(0)

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 lengthwise,seeds removed
1/4 c Shredded mozzarella cheese
2 sl Bacon; crisply cooked,crumbled,slightly 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:

“If we can think and feel and love, our Maker can do all that and more”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?