PESTO-CORN GRILLED PEPPERS
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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended., 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., 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.
Nutrition Facts : Calories 287 calories, Fat 19g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
GRILLED CORN AND PEPPERS
"Every Fourth of July, we invite friends to our houseboat for a cookout," writes Cindy Williams of Fort Myers, Florida. "We always have corn on the cob prepared this way, and everyone loves it. The onions and peppers add fantastic flavor to the sweet ears of corn."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes. , Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
GRILLED CORN ON THE COB WITH CILANTRO PESTO
Steps:
- Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.
- Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.
- In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Cooks Note: Usually you do not need salt because of the salt in the roasted pumpkin seeds and the cheese. Set aside.
- Yield: 3/4 cup
- Preheat the oven to 450 degrees F.
- Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.
- Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.
- Set aside until cool.
- Yield: 1/2 cup
GRILLED PESTO PEPPERS
Make and share this Grilled Pesto Peppers recipe from Food.com.
Provided by Alia55
Categories Peppers
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut peppers in half lengthways.
- Scrape out and discard the cores and seeds.
- Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper.
- Preheat the grill to medium high heat.
- Place the peppers on the grill, cavity side up, until charred.
- Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
- Continue to cook peppers until cheese is melted.
Nutrition Facts : Calories 203.8, Fat 16.4, SaturatedFat 6.6, Cholesterol 33.6, Sodium 268.1, Carbohydrate 4.8, Fiber 1.2, Sugar 2.9, Protein 10.1
PESTO-CORN GRILLED PEPPERS RECIPE
Make and share this Pesto-Corn Grilled Peppers Recipe recipe from Food.com.
Provided by sexymommalucas
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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, 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 Parmesan cheese if desired.
Nutrition Facts : Calories 421.9, Fat 36.5, SaturatedFat 6.3, Cholesterol 8.2, Sodium 411, Carbohydrate 21.2, Fiber 3.7, Sugar 5, Protein 7.3
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