Pesto-Corn Grilled Peppers

By á-178825

8 servings. 4 1/2 stars.

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

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.