If you’re looking for a vibrant, healthy, and absolutely delicious dish to brighten up your dinner table, this Grilled Stuffed Bell Peppers Recipe is going to be your new favorite. Imagine sweet red bell peppers, gently blistered on the grill, filled with a savory mix of grilled veggies, fresh herbs, and nutty brown rice. Every bite bursts with texture and flavor that feels both comforting and fresh. Whether you’re hosting a summer barbecue or just craving something wholesome and satisfying, this recipe combines simplicity and taste in the most delightful way.
Ingredients You’ll Need
The magic of this Grilled Stuffed Bell Peppers Recipe lies in using simple, fresh ingredients that come together to create layers of taste, texture, and color. Each ingredient has a unique role to play, from the sweetness of corn to the herby brightness of basil.
- 4 red bell peppers: These serve as colorful, natural bowls with a sweet flavor perfect for grilling.
- 1 cup corn (thawed from frozen): Adds a subtle sweetness and pleasant crunch.
- 1 medium zucchini: Grated to bring moisture and a mild vegetal flavor that balances the other ingredients.
- 1/2 medium onion: Finely diced for a touch of sharpness and aroma.
- 1/4 cup chopped basil leaves: Or your favorite herb, like parsley, to brighten and freshen the filling.
- 1 cup cooked brown rice: Provides hearty texture and makes the dish filling and nutritious.
- 1 teaspoon sea or kosher salt: Essential for seasoning and to help draw moisture out of the zucchini.
- 1 teaspoon minced garlic: Adds a fragrant kick that brings the whole mixture together beautifully.
How to Make Grilled Stuffed Bell Peppers Recipe
Step 1: Prepare Your Grill
Start by preheating your outdoor grill and give it a light coating of oil to prevent sticking. Bringing the heat to medium-low will help cook the peppers gently without burning, allowing them to blister nicely and soften while maintaining their shape.
Step 2: Shred and Salt the Zucchini
Using a box grater, shred the zucchini into fine pieces. Place it on a clean kitchen towel and sprinkle the salt over it. This crucial step draws out excess moisture so your filling won’t become soggy. Let it sit for about 10 minutes while prepping the rest.
Step 3: Prep the Remaining Vegetables
Finely dice the onion to evenly distribute its flavor in the filling. Cut the red bell peppers in half lengthwise and carefully remove the stems, seeds, and white membranes. These hollow pepper halves will soon become vessels for your delicious filling.
Step 4: Remove Excess Liquid from Zucchini
Gather the zucchini in the towel and twist or squeeze it over a bowl or sink to extract as much liquid as possible. This step keeps your filling firm and prevents it from becoming watery when grilled, which is key for both texture and flavor.
Step 5: Mix the Filling
In a large bowl, combine the well-drained zucchini, corn, diced onion, chopped basil, cooked brown rice, and minced garlic. Stir everything thoroughly so each bite is a perfect blend of the fresh veggies and rice.
Step 6: Stuff, Grill, and Enjoy!
Spoon the filling generously into each red bell pepper half until they’re well-packed. Carefully place them on the grill and cook for 25 to 30 minutes, rotating every 10 minutes to blister the bottom evenly and warm the filling through. Serve them hot, optionally garnished with fresh herbs for an extra pop of color and flavor.
How to Serve Grilled Stuffed Bell Peppers Recipe
Garnishes
Fresh herbs such as basil, parsley, or even a sprinkle of chopped chives add a fragrant and visually appealing touch to these peppers. A drizzle of good olive oil or a squeeze of lemon juice can also lift the flavors wonderfully.
Side Dishes
These grilled stuffed peppers shine as a main dish but pair beautifully with a crisp green salad, a side of grilled corn on the cob, or some crusty bread to soak up any juices. If you like, a dollop of tangy Greek yogurt or a sprinkle of vegan cheese can complement the dish perfectly.
Creative Ways to Present
For a stunning presentation, serve each pepper half on a vibrant plate sprinkled with chopped herbs or edible flowers. You can also slice them into manageable pieces and serve family-style on a large platter, turning the meal into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed bell peppers in an airtight container and refrigerate for up to 3 days. The flavors actually get even better as they meld together, making a perfect next-day lunch or quick dinner.
Freezing
If you want to prepare in advance, these stuffed peppers freeze nicely. Wrap them tightly or place in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For the best taste and texture, reheat leftovers in a 350°F oven for about 15-20 minutes until warmed through and the peppers soften again. You can also reheat them on the grill for a few minutes to re-crisp the exterior.
FAQs
Can I use bell peppers of other colors?
Absolutely! While red peppers have a natural sweetness that complements the filling beautifully, yellow, orange, or green bell peppers will work just as well and add a fun variety of colors to your plate.
Is this recipe vegan or vegetarian?
This grilled stuffed bell peppers recipe is naturally vegetarian and vegan, making it a great option for plant-based eaters looking for a flavorful and filling meal.
Can I add cheese to the filling?
Yes! Adding cheese such as feta, mozzarella, or a sprinkle of parmesan can make the filling creamier and richer if you’re not strictly vegan. Add it just before grilling or sprinkle on top after cooking.
What type of rice works best?
Brown rice is recommended for its nutty flavor and chewy texture, but you can substitute with quinoa, farro, or even cauliflower rice for a low-carb option.
How do I know when the peppers are done grilling?
You’ll want to see the peppers soften and develop those signature grill marks with slight blistering on the bottom. The filling should be hot throughout. Rotating every 10 minutes helps cook them evenly.
Final Thoughts
I cannot recommend this Grilled Stuffed Bell Peppers Recipe enough for your next meal. It’s easy, vibrant, and packs so much joy into every bite. Once you try it, I bet it’ll become one of your go-to dishes for warm-weather grilling or any time you want a healthy, satisfying meal full of fresh flavors. Give it a shot and watch how it brightens your dinner table and your mood!
Print
Grilled Stuffed Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
These Grilled Stuffed Bell Peppers are a vibrant and healthy meal option, filled with a flavorful mix of shredded zucchini, corn, fresh herbs, cooked brown rice, and garlic. Perfectly grilled to achieve tender, blistered peppers with a hearty vegetable filling, this recipe is ideal for outdoor cooking enthusiasts seeking a nutritious and vegetarian-friendly dish.
Ingredients
Main Ingredients
- 4 red bell peppers
- 1 cup corn (thawed from frozen preferred)
- 1 medium zucchini
- 1/2 medium onion
- 1/4 cup chopped basil leaves (or parsley, or your favorite herb)
- 1 cup cooked brown rice
- 1 teaspoon sea or kosher salt
- 1 teaspoon minced garlic
Instructions
- Preheat Grill: Preheat and lightly grease an outdoor grill to medium-low heat to prepare for grilling the stuffed peppers.
- Prepare Zucchini: Shred the zucchini using a box grater. Place the shredded zucchini onto a clean kitchen towel and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture.
- Prep Vegetables: Finely dice the onion. Cut the red bell peppers in half lengthwise and carefully remove stems, seeds, and any white membranes inside.
- Drain Zucchini: Gather the ends of the towel with the zucchini and twist to squeeze out excess liquid into a sink or bowl. Continue until no more liquid can be extracted.
- Make Filling: In a bowl, combine the drained zucchini, corn, diced onion, chopped basil leaves, cooked brown rice, and minced garlic. Mix thoroughly.
- Stuff Peppers: Spoon the prepared filling into each red bell pepper half, filling them generously.
- Grill Peppers: Place the stuffed peppers carefully on the preheated grill. Cook for 25 to 30 minutes, turning every 10 minutes, until the filling is cooked through and the pepper bottoms are blistered.
- Serve: Remove from grill and serve immediately, optionally garnished with extra fresh herbs.
Notes
- Thaw frozen corn before using for best texture and taste.
- Squeezing out excess liquid from zucchini is crucial to avoid soggy filling.
- You can substitute basil with parsley or other fresh herbs according to your preference.
- Grill temperature should be medium-low to ensure the peppers cook evenly without charring too quickly.
- This recipe is vegetarian and can be served as a main or side dish.
