Pesto-Corn Grilled Peppers Recipe
Pesto-Corn Grilled Peppers Recipe photo by Taste of Home

Pesto-Corn Grilled Peppers Recipe

Publisher Photo
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.—Rachael Marrier, Star Prairie, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

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

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.

Reviews for Pesto-Corn Grilled Peppers

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 9, 2013

I actually made this recipe two times over the weekend. If you don't have time to make your own pesto, jarred pesto works just fine. Topped mine with feta cheese. It was great!

MY REVIEW
Reviewed Sep. 6, 2013

Forgot to give this the 5-star rating I think it deserves!

MY REVIEW
Reviewed Sep. 6, 2013

Its delicious as is. Since my husband has dietary constraints at this time, I made it again, substituting cilantro for the basil & adding lime zest to the pesto. He raved, and so did our teens! This is definitely a "keeper"--BOTH ways!

MY REVIEW
Reviewed Sep. 6, 2013

Great. Please everyone if you did NOT make the as printed and did not like YOUR variation don't give less than five stars. Try it as written before dissing.

MY REVIEW
Reviewed Jul. 5, 2012

due to dietary constraints I omitted the cheese. was too heavy on the pesto without cheese

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