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

Scale

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

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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.