Ingredients
Filling
1 (8-ounce) container onion-and-chive cream cheese, softened
2/3 cup canned corn, drained
1 green onion, sliced
1 cup shredded Mexican blend or cheddar cheese
Bacon Taco version
1/3 cup real bacon pieces
1/2 teaspoon taco seasoning
Cajun Shrimp version
2/3 cup cooked shrimp, diced
1/2 teaspoon Cajun seasoning
Peppers
1 orange bell pepper
1 yellow bell pepper
1 red bell pepper
Directions
For filling: In a medium bowl, stir together onion-and-chive cream cheese, corn, green onion and cheese. Split mixture in half. To one half, add bacon pieces and taco seasoning. To other half, add shrimp and Cajun seasoning. Stir well.
For peppers: Cut each bell pepper in half, removing seeds. Fill three pepper halves with each filling mixture.
Heat grill to 450. When hot, place stuffed peppers on grill, and lower lid. Cook for 13-15 minutes, until peppers are soft and have grill marks. Serve.
Category:
Al Fresco Fare
