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* Additional salsa, optional |
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| Ingredients: | |||||
| 2 cups | frozen corn (fresh is better) | ||||
| 1/3 cup | salsa | ||||
| 6 | green onions | ||||
| 1 medium | green pepper, halved and seeded | ||||
| 1 medium | sweet red pepper, halved and seeded | ||||
| 1/4 cup | shredded mozzarella cheese | ||||
| 2 strips | bacon, cooked and crumbled | ||||
| Directions: | |||||
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* 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. |
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