Vegetales
Vegetables
Corn and Salsa Stuffed Peppers
2 cup frozen whole kernel corn,
thawed
1/4 cup sliced green onions
1/3 cup chunky-style salsa
2 green bell peppers,
halved lengthwise, seeds removed
1/4 cup shredded mozzarella cheese
2 slices bacon, crisply cooked,
crumbled, if desired
Heat oven to 425 degrees.
Cut four 14 by 12-inch sheets
of heavy-duty foil.
In medium bowl, 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 double-fold seals.
Place on cookie sheet.
Bake at 425 degrees
for 25 minutes or
until peppers are crisp tender.
Remove packets from oven,
open packets.
Sprinkle each stuffed pepper
with 1 tbsp cheese.
Reseal packets,
let stand 4 minutes
or until cheese is melted.
Sprinkle with bacon.
