Pesto-Corn Grilled Peppers Recipe |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1/2 cup crisco pure olive oil, plus |
2 teaspoons crisco pure olive oil, divided |
3/4 cup grated parmesan cheese |
2 cups tightly packed fresh basil |
2 tablespoons sunflower seeds or 2 tablespoons walnuts |
4 garlic cloves |
1/2 cup finely chopped sweet red pepper |
4 cups whole kernel corn |
4 medium sweet peppers (red, yellow or green) |
1/4 cup shredded parmesan cheese (optional) |
Directions:
1. 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.
2. 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.
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