Pesto-Corn Grilled Peppers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1/2 cup plus 2 teaspoons olive oil, divided |
3/4 cup grated parmesan cheese |
2 cups tightly packed fresh basil |
2 tablespoons sunflower kernels or walnuts |
4 garlic cloves |
1/2 cup finely chopped sweet red pepper |
4 cups whole kernel corn |
4 medium sweet red, yellow or green peppers |
1/4 cup shredded parmesan cheese, optional |
Directions:
1. For pesto, combine 1/2 cup of oil, grated cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended.
2. In a large skillet, saute red pepper in remaining oil until tender. Add corn and pesto; heat through.
3. Halve peppers lengthwise; remove seeds. Place, cut side down, on grill over medium heat; cover and cook for 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. Sprinkle with shredded cheese if desired. Yield: 8 servings.
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