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Bacon-Corn Stuffed Peppers Recipe

Photo by: Taste of Home Bacon-Corn Stuffed Peppers Recipe

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.

This recipe is:

Diabetic Friendly

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Bacon-Corn Stuffed Peppers Recipe

Prep: 20 min. Grill: 25 min.

Yield: 4 Servings

20 25 45

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

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.
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.

Nutritional Facts 1 serving (prepared with part-skim mozzarella cheese and without additional salsa) equals 120 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 151 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Bacon-Corn Stuffed Peppers in Quick Cooking November/December 2003, p65

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