McPhersonSentinel - McPherson, KS
  • Side dish recpe: Pesto-Corn Grilled Peppers

  • Pesto-Corn Grilled Peppers
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  • 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 shredded Parmesan cheese, optional
    * For pesto, combine 1/2 cup of oil, grated cheese, basil, sunflower kernels and garlic in a blender or food processor; cover and process until blended.
    * In a large skillet, saute red pepper in remaining oil until tender. Add corn and pesto; heat through.
    * 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 shredded cheese if desired. Yield: 8 servings.
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