Pesto-Corn Grilled Peppers Recipe

Pesto-Corn Grilled Peppers Recipe photo by Taste of Home

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"We grill almost daily and enjoy using fresh produce from our garden," reports Rachael Marrier of Star Prairie, Wisconsin. "This summery side dish of colorful pepper halves filled with a basil-seasoned corn mixture is my husband's favorite."

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Pesto-Corn Grilled Peppers Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

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

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.
In a large 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 cheese if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 287 calories, 19 g fat (4 g saturated fat), 6 mg cholesterol, 168 mg sodium, 26 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Pesto-Corn Grilled Peppers in Quick Cooking May/June 2001, p53