Pesto-Corn Grilled Peppers Recipe

• 12 cup crisco pure olive oil, plus
• 2 teaspoons crisco pure olive oil, divided
• 34 cup grated parmesan cheese
• 2 cups tightly packed fresh basil
• 2 tablespoons sunflower seeds or 2 tablespoons walnuts
• 4 garlic cloves
• 12 cup finely chopped sweet red pepper
• 4 cups whole kernel corn
• 4 medium sweet peppers (red, yellow or green)
• 14 cup shredded parmesan cheese (optional)

1. 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.
2. In a skillet, saute red pepper in remaining oil until tender.
3. Add corn and pesto; heat through.
4. Halve peppers lengthwise; remove seeds.
5. Place, cut side down, on grill over medium heat; cover and cook for 8 minutes.
6. Turn; fill with corn mixture.
7. Grill 4-6 minutes longer or until tender.
8. Sprinkle with shredded Parmesan cheese if desired.

olive oil, olive oil, parmesan cheese, fresh basil, sunflower seeds, garlic, sweet red pepper, whole kernel corn, sweet peppers, parmesan cheese

Taken from www.food.com/recipe/pesto-corn-grilled-peppers-recipe-365467 (may not work)