Recipe - Corn And Salsa Stuffed Peppers

2 cup Frozen whole kernel corn
thawed
One fourth cup Sliced green onions
2 Green bell peppers; halved
lengthwise,seeds removed
One fourth cup Shredded mozzarella cheese
2 sl Bacon; crisply
cooked,crumbled,slightly
crumbled
1/3 cup Chunky salsa

Grill Directions: 1. Heat grill. Cut four 14 x 12inch 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 doublefold seals. Place foil packets on
gas grill; over medium heat or on charcoal grill 4 to 6 inches from
mediumhigh coals. Cook 2025 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 BakeryShoppe Digest by Alice Poe afpoe@swbell.net on Apr 06,
1998