Ba­con-Corn Stuffed Pep­pers

Simple & Delicious - - ON THE MENU -

2 cups fresh or frozen corn, thawed • 1/3 cup salsa • 6 green onions, chopped • 1 each medium green and sweet red pep­per, halved and seeded • 1/₄ cup shred­ded part-skim moz­zarella cheese • 2 ba­con strips, cooked and crum­bled • Ad­di­tional salsa, op­tional • Com­bine the corn, salsa and onions. Spoon into pep­per halves. Place each half on a piece of heavy-duty foil. 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. Sprin­kle with cheese and ba­con. Re­turn to the grill un­til cheese is melted, 3-5 min­utes. Serve with ad­di­tional salsa if de­sired. Serves 4. —Mitzi Sen­tiff, An­napo­lis, MD

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