Grilled Vegetable Stuffed Bell Peppers


  • 6 Large Multi Colored Bell Peppers, SLiced in half lengthwise, seeds and ribs removed
  • 4 TBS Butter
  • 1 Large Red Onion, Small Dice
  • 1 Medium Yellow Zucchini, Small Dice
  • 1 Medium Green Zucchini, Small Dice
  • 2 Cups Fresh Corn Kernels cut from Cob, can use frozen Corn thawed
  • 1 Medium Tomato, Small Dice
  • 1 Large Pinch Salt
  • 1 Large Pinch Pepper
  • 4 Cloves Garlic, crushed and minced
  • 1/4 Cup Basil, Cut into ribbons
  • 1/2 Cup Italian Seasoned Bread Crumbs
  • 1/2 Cup Parmesan Cheese
  • 2 TBS Additional Butter, Melted

Cooking Directions

  1. Prepare the peppers by slicing and removing seeds and ribs. Rub with Olive Oil
  2. To prepare the stuffing, in a large saute skillet, add the Red onion and Zucchini. Saute over medium high heat until onions begin to turn translucent.
  3. Add the Corn, Tomatoes, Salt, Pepper and Garlic and saute for an additional 2 minutes.
  4. Add the Basil, Bread Crumbs and Parmesan Cheese. Remove from heat and stir to mix.
  5. Scoop about 1 cup of the stuffing into each of the Pepper halves. Sprinkle additional bread crumbs over the top of each and drizzle with a bit of butter
  6. Grill over indirect heat (Coals pushed to one side, peppers above the part without coals, or on a gas grill, the burner(s) under the peppers turned off and the burners further away turned to high.
  7. Close the grill and grill for about 30 minutes until the peppers have softened. and slightly charring on the edges.
  8. Serve HOT and ENJOY!

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