Pesto-Corn Grilled Peppers

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

More on:

• Family Dinner
• Barbecuing
• Party Planning
• Vegetarian Recipes
• BBQ: Vegetables

"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

 

• Grilled Corn in Husks
• Recipes for grilled corn, flavored butters, and dry rubs.
• 
• Grilled Vegetable Salad
• Your family and friends will love this healthy summertime salad.
• 
• Campfire Cuisine
• Complement your campout spread with a gourmet version of a summertime staple.
• 
• Caramelized Onion Mashed Potatoes
• Add delicious caramelized onion mashed potatoes to any holiday dinner.
• 

“ A woman making up her lips is like a soldier preparing his machine gun. ”

— Sigmund Freud

See More Quotes

Sponsored Links