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 PESTO PIZZA
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Preparation instructions:
- Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in
- a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10
- minutes. Stir in olive oil.
- Whisk the flour and salt in a large bowl. Make a well in the center, pour in the
- yeast mixture and stir to make a shaggy dough. Place dough on a floured surface
- and knead about 5 minutes, until smooth and elastic, adding just enough flour
- to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to
- coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at
- room temperature about 1 hour, 30 minutes, until doubled in size. Meanwhile,
- preheat a grill to medium high (if using a charcoal grill, bank the coals to one
- side) and grill the toppings.
- Add vegetables to grill, cook until tender or:
- Onion: Cut 1 medium red onion into 8 wedges. Toss with 1 tablespoon olive oil
- and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice.
- Mushrooms: Toss 8 oz. stemmed shiitake mushrooms with 3 tablespoons olive
- oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per
- side; cut in half.
- Remove and arrange the grilled vegetables on a baking sheet, season with salt
- and pepper, and drizzle with olive oil. Add the remaining toppings to the baking
- sheet; place near the grill.
- Grill Sausage, remove and coin slice.
- Reduce the grill heat to medium-low (on a charcoal grill, spread the coals into
- a single layer and let cool until they are covered in a light gray ash). Divide the
- dough in half and dust the dough and work surface with flour. Roll each piece
- into a 7 x 12" rectangle, about 1/8 inch thick. Brush baking sheet with olive oil
- and place both crusts on it. Lift each piece by the corners and place on the grill,
- oiled-side down; cook about five minutes until the dough puffs and the underside
- is stiff and marked.
- Flip the dough with tongs, brush with olive oil, spread with the pesto sauce and
- top with mozzarella. Arrange the grilled vegetables and sliced sausage on top.
- Cover and cook about five more minutes or until the cheese melts.
- Remove pizzas from grill and transfer the pizzas to a cutting board. Top with the
- greens, basil, a drizzle of olive oil and salt. Cut and enjoy!
- *Always cook sausage to internal temperature of 160 degrees F
GRILLED PESTO RED BELL PEPPERS
Make and share this Grilled Pesto Red Bell Peppers recipe from Food.com.
Provided by LynnL
Categories Peppers
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
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 375°F/200°C or medium high heat.
- Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes).
- Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese.
- Continue to cook peppers until cheese is melted (approximately 3 minutes).
Nutrition Facts : Calories 207.3, Fat 16.4, SaturatedFat 6.5, Cholesterol 33.6, Sodium 269.8, Carbohydrate 4.8, Fiber 1.3, Sugar 3, Protein 10.1
GRILLED BELL PEPPERS STUFFED WITH BASIL PESTO, BOCCOCINI CHEESE
Fantastic side dish in a flash! These peppers have a wonderful punch of real Italian flavors. Warm, sweet, colorful peppers stuffed with savory basil pesto, fresh garlic and gooey melted bocciocini cheese. This was a keeper at first bite!
Provided by CHILI SPICE
Categories Peppers
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill to 375 degrees F.
- Scrape out the cores and seeds from the peppers.
- Brush olive oil inside peppers and season cavity with salt and pepper.
- Add a few slices of garlic to each pepper cavity and place on grill (cavity side up) until charred (approximately 3 minutes).
- Add a spoonful of pesto to each of the peppers and slices of Boccocini cheese.
- Continue to cook peppers until cheese in melted (approximately 3 minutes).
- Serve right away.
Nutrition Facts : Calories 82.7, Fat 7, SaturatedFat 1, Sodium 3.4, Carbohydrate 5.4, Fiber 2.4, Sugar 1.5, Protein 1.1
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