Directions:
- For pesto, combine 1/2 cup of oil, grated Parmesan cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended. In a skillet, saute red pepper in remaining oil until tender. Add corn and pesto; heat through.
- 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 Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.85 Kcal (1255 kJ) | ||
| Calories from fat | 173.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.29g | 30% | |
|---|---|---|---|
| Cholesterol | 10.05mg | 3% | |
| Sodium | 191.57mg | 8% | |
| Potassium | 360.6mg | 8% | |
| Total Carbs | 23.76g | 8% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 88.6mg | 148% | |
| Iron | 0.2mg | 1% | |
| Calcium | 147.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 177.59 Kcal (744 kJ) | ||
| Calories from fat | 102.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.42g | 30% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 3% | |
| Sodium | 113.46mg | 8% | |
| Potassium | 213.58mg | 8% | |
| Total Carbs | 14.07g | 8% | |
| Sugars | 2.96g | 20% | |
| Dietary Fiber | 2.12g | 14% | |
| Protein | 5.09g | 17% | |
| Vitamin C | 52.4mg | 148% | |
| Iron | 0.1mg | 1% | |
| Calcium | 87.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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