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Bacon-Corn Stuffed Peppers

 Bacon-Corn Stuffed Peppers
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.
4 ServingsPrep: 20 min. Grill: 25 min.


  • 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


  • 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,

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Bacon-Corn Stuffed Peppers (continued)

Nutritional Facts: 1/2 fat.