- 10 minutes
- 20 minutes
Preheat the grill and begin sautÃ©ing the onions, mushrooms and corn in 1 teaspoon of oil for 5 minutes or until tender.
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.
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.
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.