Dinnertime: Corn Stuffed Peppers and Roasted Potatoes

This is one of my favorite summertime meals - easy, healthy and simple to make. 

 Ingredients

1 bell pepper

1.5 cups sweet corn - frozen

4 tablespoons pesto

6-8 fingerling potatoes

1/4 cup butter melted

dried rosemary

extra virgin olive oil

salt and pepper

Optional: 2 boneless skinless chicken breasts, seasoned with salt, pepper and garlic

Turn your oven to broil (high) and turn on your grill.   Slice your pepper in half (make sure it's a 4 sided pepper as you'll need it to lay somewhat flat on the grill) and cut out pulp and seeds. Coat with some olive oil.

Stab your potatoes with a fork (about 3-4 times per potato) and microwave for 5 minutes till soft.

Once the potatoes are done, slice them up, throw in a baking dish and pour the melted butter over them. Sprinkle with rosemary, salt and pepper and pop them in the oven.

Put your pepper (open side down) on the grill, along with your optional chicken and grill on medium heat for 5 minutes.

While things are roasting and grilling, place your corn in a microwave safe dish, add about a teaspoon of water and microwave for 2 minutes to defrost. Drain any additional water, then mix in the pesto.

Grab the peppers from the grill (once the 5 minutes is up) and fill with the pesto/corn mixture. Add back to the grill (flip your chicken too) and grill for an additional 5 minutes. Be sure to check on your potatoes at this point - I like to toss them once to ensure all sides get nice and crispy.

After the time goes off, pull the potatoes out of the oven.  Serve 1/2 a pepper with 2 large spoonfuls of potatoes and 1 chicken breast. 

Enjoy with a cold beverage! Serves 2.