Pesto-Corn Grilled Peppers

Prep time: 15 min

Cook time: 15 min

Serves: 8

Ingredients:

• 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.

Originally Published in Reader's Digest