Title: Corn and Salsa Stuffed Peppers
Categories: None
Yield: 1 Servings

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

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 on Apr 06,
1998