Pesto-Corn Grilled Peppers

In this recipe grilled red peppers are used as edible bowls. Try piping mashed potatoes into them as an alternative.

From Taste of Home Backyard Grilling

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

Preparation time: 15 minutes
Cooking time: 15 minutes

You Will Need
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 grated Parmesan cheese, optional

What to Do
1. For pesto, combine 1/2 cup of oil, grated Parmesan cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended. In a skillet, sauté red pepper in remaining oil until tender. Add corn and pesto; heat through.

2. 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 grated Parmesan cheese if desired.

Serves 8

From Taste of Home Backyard Grilling

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These are great! You can use store bought pesto if desired. Everyone I've made them for really likes them although when I mention what I am making it is always met with skepticism. We've never used green peppers...only yellow, red, and orange. Also makes a great pizza the next day by scraping out the pesto, putting the pesto on a pizza crust, covering with mozzarella and the grilled diced pepper halves. We add chicken too because that's what we are usually grilling along with the peppers!

By mkb, on 08/13/2009

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