Bacon-Corn Stuffed Peppers Recipe

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

100% would make again

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, Virginia.

This recipe is:

Healthy

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  • 4 Servings
  • Prep: 20 min. Grill: 25 min.

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.

Nutrition 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.

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

Make this in season vegetable the star with this delicious stuffed pepper recipe. The stuffing blends…


VIDEO: Stuffed Peppers

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Reviews for Bacon-Corn Stuffed Peppers (2)

Bacon-Corn Stuffed Peppers Recipe

Bacon-Corn Stuffed Peppers

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Sep. 05, 2009 by Cowden

Would I be able to cook these in the oven?

Reviewed on Jul. 13, 2009 by jjbata

I shared this with my high school girl friends on a weekend retreat to the lake. It was a big hit. One suggestion - if you can use sweet corn in season - it will amaze your taste buds.

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