Pesto-Corn Grilled Peppers

Grilled stuffed peppers are a tasty, filling option for lunch, dinner, or a side dish.

Prep time: 15 min

Cook time: 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:

  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.
  2. In a skillet, sauté red pepper in remaining oil until tender. Add corn and pesto; heat through.
  3. 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.
  4. Grill 4-6 minutes longer or until tender.
  5. Sprinkle with grated Parmesan cheese if desired.

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Originally Published in Reader's Digest