Pesto-Corn Grilled Peppers

Name: Pesto-Corn Grilled Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1/2 cup plus 2 teaspoons olive oil, divided; 3/4 cup grated Parmesan cheese; 2 cups packed basil leaves; 2 tablespoons sunflower kernels or walnuts; 4 garlic cloves; 1/2 cup finely chopped sweet red pepper; 4 cups fresh or frozen corn, thawed; 4 medium sweet red, yellow or green peppers; 1/4 cup shredded Parmesan cheese, optional

Total Time Prep/Total Time: 30 min.

Yield 8 servings

Test Kitchen Approved

We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. —Rachael Marrier, Star Prairie, Wisconsin

Ingredients

1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups packed basil leaves
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups fresh or frozen corn, thawed
4 medium sweet red, yellow or green peppers
1/4 cup shredded Parmesan cheese, optional

Directions

For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended.
In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through.
Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.

Nutrition Facts

1 stuffed pepper half: 287 calories, 19g fat (4g saturated fat), 6mg cholesterol, 168mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 7g protein.

Recipe Creator