If you’re craving a vibrant, flavorful dish that’s as colorful as it is delicious, then you’re going to absolutely love making this Grilled Stuffed Bell Peppers with Corn, Zucchini, and Basil Recipe. These peppers are perfectly charred on the outside while bursting with a delightful mixture of sweet corn, tender zucchini, fragrant basil, and hearty brown rice on the inside. It’s the kind of recipe that feels like a celebration of fresh, simple ingredients coming together in the best way possible — easy to prepare yet packed with a depth of textures and flavors that’ll have everyone asking for seconds.
Ingredients You’ll Need
This recipe relies on straightforward ingredients that each bring their own magic to the table. The freshness of the bell peppers paired with the sweetness of corn, the subtle earthiness of zucchini, and the aromatic touch of basil create a perfect harmony in every bite. Here’s what you’ll want to gather:
- 4 red bell peppers: These vibrant peppers act as beautiful edible bowls and impart a natural sweetness when grilled.
- 1 cup corn (thawed from frozen works best): Adds bursts of juicy sweetness and a tender crunch to the filling.
- 1 medium zucchini: Grated zucchini provides moisture and a subtle, fresh flavor that balances the other ingredients.
- 1/2 medium onion: Finely diced to offer a mild, savory backbone to the stuffing.
- 1/4 cup chopped basil leaves: Herbaceous and fragrant, basil lifts the dish with its bright, fresh notes.
- 1 cup cooked brown rice: Boosts the heartiness and adds a pleasant chewiness to the filling.
- 1 teaspoon sea or kosher salt: Essential for bringing out the flavors and seasoning the zucchini properly.
- 1 teaspoon minced garlic: Provides a warm, aromatic kick that complements the veggies perfectly.
How to Make Grilled Stuffed Bell Peppers with Corn, Zucchini, and Basil Recipe
Step 1: Preheat and Prep the Grill
Start by heating up your grill to medium-low and give it a light oiling. This gentle heat lets the peppers soften and blister nicely without rushing the cooking process or burning the delicate filling.
Step 2: Prepare the Zucchini
Grate your zucchini using a box grater for that perfect texture. Once shredded, sprinkle it with salt and let it sit wrapped in a clean kitchen towel to draw out excess moisture. This step is essential — it prevents a soggy filling and intensifies the zucchini’s subtle flavor.
Step 3: Chop the Onion and Prep Bell Peppers
While the zucchini rests, finely dice your onion for that gentle sharpness in the filling. Then carefully slice each bell pepper in half lengthwise, removing the stems, seeds, and any white pith. These halves will cradle your delicious filling, so try to keep them intact and neat.
Step 4: Remove Zucchini Moisture
After about 10 minutes, take the zucchini-filled towel and squeeze out as much water as you can over a bowl or sink. Removing that liquid is a game-changer — it keeps your filling cohesive and flavorful rather than watery.
Step 5: Combine the Filling
In a mixing bowl, toss together the drained zucchini, sweet corn, diced onion, fresh basil, cooked brown rice, and minced garlic. This mixture is the heart of the Grilled Stuffed Bell Peppers with Corn, Zucchini, and Basil Recipe, offering a brilliant balance of textures and flavors.
Step 6: Stuff and Grill the Peppers
Gently spoon the filling into each bell pepper half until they’re completely filled. Transfer them carefully to your grill and cook for 25 to 30 minutes. Be sure to rotate the peppers every 10 minutes so they blister evenly on the outside and the filling cooks through perfectly. When the bottoms show a lovely char and the filling is hot, it’s time to dig in!
How to Serve Grilled Stuffed Bell Peppers with Corn, Zucchini, and Basil Recipe
Garnishes
To elevate your dish, scatter some freshly chopped basil or parsley over the top just before serving. A squeeze of lemon juice or a drizzle of good olive oil can add an irresistible brightness that complements the grilled flavors beautifully.
Side Dishes
These stuffed peppers shine on their own as a wholesome main, but pairing them with a simple green salad or some warm crusty bread rounds out the meal nicely. If you want something a bit heartier, a side of quinoa or a chilled cucumber salad would also be fantastic companions.
Creative Ways to Present
For a stunning presentation, arrange the peppers on a large platter with a bed of fresh greens or edible flowers underneath. Alternatively, you could serve one stuffed pepper half per plate, garnished with a basil leaf and a wedge of lemon for a restaurant-worthy finish that invites compliments.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the stuffed bell peppers in an airtight container in the fridge for up to three days. The flavors actually deepen a bit as they sit, making them even tastier the next day.
Freezing
These peppers freeze well! Freeze them individually wrapped or in a freezer-safe container for up to two months. Just make sure they’re cooled completely before freezing to preserve their texture and taste.
Reheating
Reheat leftover peppers gently in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also use a microwave, but the oven helps maintain their lovely grilled texture better.
FAQs
Can I use other colors of bell peppers for this recipe?
Absolutely! While red peppers are sweeter and very colorful, yellow, orange, or even green bell peppers work well and each will add its own subtle twist to the flavor.
Is there a vegetarian or vegan version of this recipe?
This recipe is naturally vegetarian and vegan as written, since it contains no animal products. It’s packed with plant-based goodness that satisfies both herbivores and carnivores alike.
Can I cook this recipe indoors instead of on a grill?
Sure thing! You can roast the stuffed peppers in the oven at 375°F (190°C) for about 30 minutes. The texture won’t be exactly the same, but you’ll still get that lovely tender filling and sweet pepper flavor.
What can I substitute for brown rice?
You can use quinoa, couscous, or even cooked barley instead of brown rice. Just make sure it’s fully cooked before mixing into the filling. These grains also bring their own textures and flavors to the mix.
How spicy is this recipe?
This Grilled Stuffed Bell Peppers with Corn, Zucchini, and Basil Recipe is mild and naturally sweet. If you want a little heat, try adding some chili flakes or a dash of hot sauce to the filling.
Final Thoughts
There’s something so wonderfully satisfying about grilling fresh veggies and stuffing them with a vibrant mixture of corn, zucchini, and herbs. I encourage you to give this Grilled Stuffed Bell Peppers with Corn, Zucchini, and Basil Recipe a try — it’s an effortless way to add a healthy, colorful, and downright delicious meal to your weeknight dinner lineup. Trust me, once you make it, it’ll soon become one of your favorite go-to dishes for warm-weather cooking or any time you want a little garden-fresh magic on your plate.
Print
Grilled Stuffed Bell Peppers with Corn, Zucchini, and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
These Grilled Stuffed Bell Peppers are a delicious and healthy meal option perfect for outdoor cooking. Filled with a flavorful mixture of shredded zucchini, corn, onion, fresh basil, brown rice, and garlic, they are a colorful and nutritious choice that offers a delightful smoky taste from the grill. Ideal for a vegetarian meal that’s both satisfying and easy to prepare, these peppers are wonderfully tender with a slightly charred exterior and a savory filling.
Ingredients
Vegetables
- 4 red bell peppers
- 1 cup corn (thawed from frozen works best)
- 1 medium zucchini
- 1/2 medium onion
- 1/4 cup chopped basil leaves (or your favorite herb, parsley works well too)
Grains & Seasonings
- 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 ensure even cooking without sticking.
- Prepare Zucchini: Shred the zucchini using a box grater. Place the shredded zucchini on a clean kitchen towel, sprinkle with salt, and set aside for about 10 minutes to draw out moisture.
- Prep Other Vegetables: Finely dice the onion. Cut the red bell peppers in half lengthwise, carefully removing the stems, seeds, and white membranes to prepare them for stuffing.
- Drain Zucchini: Gather the ends of the towel containing the shredded zucchini and wring out as much liquid as possible over a sink or bowl to avoid soggy filling.
- Make Filling: In a bowl, combine the drained zucchini, corn, diced onion, chopped basil leaves, cooked brown rice, and minced garlic. Mix thoroughly until well combined.
- Stuff Peppers: Using a spoon, fill each bell pepper half evenly with the prepared filling, packing gently to ensure fullness.
- Grill Peppers: Place the stuffed peppers on the grill and cook for 25 to 30 minutes, turning every 10 minutes. Grill until the filling is fully cooked, and the peppers develop a blistered bottom and tender texture.
- Serve: Remove from the grill and serve immediately. Optionally, garnish with extra herbs for added freshness and flavor.
Notes
- Make sure to thoroughly wring out the shredded zucchini to prevent the filling from becoming watery.
- You can substitute basil with parsley or other herbs to vary the flavor.
- Brown rice can be pre-cooked or leftover rice works perfectly.
- Grill temperature is important; medium-low heat prevents the peppers from burning before the filling cooks through.
- If you do not have access to an outdoor grill, a grill pan on the stovetop can be used as an alternative.
- For added protein, consider mixing in cooked beans or a vegetarian meat substitute.
