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PESTO-CORN GRILLED PEPPERS

Course Grilling & BBq, Vegetables
Cuisine Mexican
Total Time 30 minutes
Servings 8

Ingredients

  • 1/2 cup + 2 tsp olive oil divided
  • 3/4 cup parmesan cheese grated
  • 2 cups basil leaves loosely packed
  • 2 tbs sunflower seeds or walnuts
  • 4 cloves garlic
  • 1/2 cup sweet red pepper finely chopped
  • 4 cups corn fresh or frozen, thawed
  • 4 medium sweet red, yellow or green peppers
  • 1/4 cup parmesan cheese shredded, optional

Instructions

  • For pesto, combine 1/2 cup oil. grated cheese, basil, sunflower seeds and garlic in a blender; cover and process until blended
  • In a large skillet, heat remaining oil over medium heat. add chopped red pepper, cook and stir until tender. Add corn and pesto; heat through.
  • Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. IF desired, sprinkle with shredded cheese.