Pesto-Corn Grilled Peppers

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.

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.