Pesto Corn Grilled Peppers

February 12, 2019 By: Comments
Tagged: Appetizers Appetizers. Healthy Healthy. Dinner Dinner. Summer Dinner Summer Dinner. Pesto Pesto. Vegetarian Vegetarian. Peppers Peppers. Sides Sides. Guiding Stars Guiding Stars. Mushrooms Mushrooms. Cheese Cheese. Vegan Vegan. Entrees Entrees. Onions Onions. Rice Rice. For Two For Two. Grilled Grilled. Lent Lent.
10 minutes
20 minutes
These grilled peppers are a great way to get your veggies. Smoky, slightly charred and filled with sweet corn, mushrooms and garlicy pesto, they're just as easy to put together as they are to eat. Double this 2-star Guiding Star approved recipe to make it a meal or offer as is for a stunning side.


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  1. Preheat the grill and begin sautéing the onions, mushrooms and corn in 1 teaspoon of oil for 5 minutes or until tender.
  2. In the meantime, prepare the pesto by combining the basil, 1 tablespoon oil, salt, pepper, garlic and sunflower seeds in a food processor or blender and process until pureed.
  3. When the grill is hot, place the halved peppers face down and close the lid, allowing them to cook for 8-10 minutes or until grill marks start to appear. While they cook, mix together the corn mixture and rice and set aside.
  4. When the peppers begin to char, flip them over and carefully spoon the rice and corn mixture into the peppers, then close the lid and allow the peppers to cook over medium-high heat for another 8 minutes or until they begin to soften. Remove them from the heat, sprinkle with cheese if desired, and drizzle with pesto before serving hot.