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Ingredients
- 1/2 c + 2 t EVOO, divided
- 3/4 c grated Parmesan cheese
- 2 c packed basil leaves
- 2 T sunflower kernels or walnuts
- 4 garlic cloves
- 1/2 c finely chopped sweet red pepper
- 4 c fresh or frozen corn, thawed
- 4 medium sweet red, yellow or green peppers
- 1/4 c shredded Parmesan cheese, optional
Details
Preparation
Step 1
For pesto, combine 1/2 c oil, grated cheese, basil, sunflower kernels & garlic in a blender; cover & process until blended.
In Lg skillet heat remaining oil over medium high heat. Add chopped red pepper; cook & stir until tender. Add corn & pesto; heat through.
Halve peppers lengthwise; remove seeds. Grill peppers covered over medium heat cut side down for 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer. If desired, sprinkle with shredded cheese.
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