Pesto-Corn Grilled Peppers

Name: Pesto-Corn Grilled Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1/2 cup plus 2 teaspoons olive oil, divided; 3/4 cup grated Parmesan cheese; 2 cups packed basil leaves; 2 tablespoons sunflower kernels or walnuts; 4 garlic cloves; 1/2 cup finely chopped sweet red pepper; 4 cups fresh or frozen corn, thawed; 4 medium sweet red, yellow or green peppers; 1/4 cup shredded Parmesan cheese, optional

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Rachael Marrier, Star Prairie, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 06, 2023

We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. —Rachael Marrier, Star Prairie, Wisconsin

TEST KITCHEN APPROVED

Pesto-Corn Grilled Peppers

4 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:15 min

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Ingredients

1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups packed basil leaves
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups fresh or frozen corn, thawed
4 medium sweet red, yellow or green peppers
1/4 cup shredded Parmesan cheese, optional

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Directions

1
For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended.

2
In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through.
3
Halve peppers lengthwise; remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese.