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
Scale
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.
