Ingredients
1/2 cup plus 2 teaspoons olive oil, divided3/4 cup grated Parmesan cheese2 cups packed basil leaves2 tablespoons sunflower kernels or walnuts4 garlic cloves1/2 cup finely chopped sweet red pepper4 cups fresh or frozen corn, thawed4 medium sweet red, yellow or green peppers1/4 cup shredded Parmesan cheese, optional
Preparation
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.
