Bacon-Corn Stuffed Peppers
TOTAL TIME: Prep: 20 min. Grill: 25 min.
YIELD: 4 servings.
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
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
-
1.
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 18x12 in.). Fold foil around peppers and seal tightly.
-
2.
Grill, covered, over medium heat until peppers are crisp-tender, 25-30 minutes. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill until cheese is melted, 3-5 minutes. Serve with additional salsa if desired.
Nutrition Facts
1 stuffed pepper half: 130 calories, 4g fat (1g saturated fat), 9mg cholesterol, 207mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic exchanges: 1 starch, 1 vegetable, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC