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Sds: Bacon-Corn Stuffed Peppers

Source of Recipe

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Sds: Bacon-Corn Stuffed Peppers

Quick Cooking November/December 2003
4 reviews rate this recipe 4.5 of 5 stars.
Exchanges
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. *Test Kitchen Approved

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
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• 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 18 in. x 12 in.). Fold foil around peppers and seal tightly.

2. 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.

1 serving 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.