Pesto-Corn Grilled Peppers

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

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.

Recipe from:  Taste of Home