Corn and Salsa Stuffed Peppers Recipe

Looking for an easy Corn and Salsa Stuffed Peppers recipe? Learn how to make Corn and Salsa Stuffed Peppers using healthy ingredients.


Submitted by denisestrickland

Makes 2 servings



from Pillsbury Fast and Healthy Cookbook adapted to 2 servings instead of 4

Recipe Ingredients for Corn and Salsa Stuffed Peppers

1 cup corn
1/8 cup green onions, sliced
1/4 cup salsa
1 large green pepper, halved lengthwise, seeds removed
28 g reduced fat cheddar cheese, shredded (1/4 cup)
20 g bacon, crumbled

Recipe Directions for Corn and Salsa Stuffed Peppers

  1. Heat oven to 425.

  2. In bowl, combine corn, green onions, and salsa.

  3. Spoon into bell pepper halves.

  4. Wrap each bell pepper in a 14 x 12 aluminum pouch sealed with double folds.

  5. Place on a cookie sheet and bake for 25 to 30 minutes or until peppers are tender-crisp.

  6. Unwrap peppers. Sprinkle with cheese.

  7. Rewrap peppers and let stand 3-5 minutes until cheese is melted.

  8. Sprinkle with bacon.

Categories

Side Dish

Nutrition Facts
Serving Size 221.8g
Amount Per Serving
Calories
146
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
2.1g
11%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
373mg
16%
Potassium
466mg
13%
Total Carbohydrates
21.6g
7%
Dietary Fiber
4.1g
16%
Sugars
6.0g
Protein
8.8g
Vitamin A 18% Vitamin C 128%
Calcium 22% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in dietary fiber
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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