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

Quick look

  • prep 15 min    cook 15 min
  • serves 8


  • 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

    How to make it  30 minutes

  • 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.

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