If you are on the lookout for a vibrant, wholesome dish that bursts with summer’s best flavors, look no further than the Grilled Stuffed Red Bell Peppers with Corn, Zucchini, and Brown Rice Recipe. This recipe brings together crunchy sweet corn, tender zucchini, aromatic herbs, and nutty brown rice nestled inside beautifully charred red bell peppers. It’s an easy, colorful, and nourishing meal perfect for outdoor grilling or a cozy night in. Each bite offers a wonderful blend of textures and fresh garden flavors that makes it a true crowd-pleaser. I can’t wait to share all the juicy details so you can make this favorite at home!
Ingredients You’ll Need
Getting the ingredients right is the first step toward making this dish shine. Each component is chosen to enhance flavor, texture, and color while keeping the preparation straightforward and fun.
- Red bell peppers: Sweet and crisp, these vibrant peppers act as the perfect edible vessel for the filling.
- Corn: Adds a pop of sweetness and a bit of juicy crunch that complements the other vegetables.
- Zucchini: Provides moisture and a subtle earthiness; shredding it ensures it melts into the filling nicely.
- Onion: Gives a mild pungency that rounds out the fresh vegetables perfectly.
- Fresh basil leaves: Brings a fragrant herbal note, but feel free to swap with parsley if you prefer a different freshness.
- Cooked brown rice: Offers a hearty, nutty base that makes the dish filling and nutritious.
- Sea or kosher salt: Essential for enhancing the flavors and drawing out moisture from the zucchini.
- Minced garlic: Adds warmth and a subtle kick without overpowering the dish.
How to Make Grilled Stuffed Red Bell Peppers with Corn, Zucchini, and Brown Rice Recipe
Step 1: Preheat and Grease Your Grill
Start by preheating your outdoor grill to medium-low heat and lightly greasing it. This ensures that your peppers get those perfect grill marks and don’t stick, making the cooking process smooth and the final dish beautiful.
Step 2: Shred and Salt the Zucchini
Grate the zucchini with a box grater until it’s nicely shredded. Then, sprinkle it with salt right on a clean kitchen towel and let it sit for about 10 minutes. This step pulls excess moisture from the zucchini, preventing your filling from becoming watery and keeping the flavors concentrated.
Step 3: Prepare the Remaining Vegetables and Bell Peppers
While the zucchini rests, finely dice your onion for a subtle sweetness, and slice the red bell peppers in half lengthwise. Carefully remove the stems, seeds, and white insides without damaging the pepper halves, as these will hold the delicious filling.
Step 4: Drain the Zucchini
After 10 minutes, gather the ends of the towel and wring tightly over the sink or a bowl to squeeze out all remaining liquid from the zucchini. This prevents sogginess and keeps the dish textured just right.
Step 5: Mix the Filling
In a bowl, combine the drained zucchini, corn, diced onion, chopped basil, cooked brown rice, and minced garlic. Stir everything together until the mixture is evenly incorporated and ready to fill your peppers.
Step 6: Stuff and Grill the Peppers
Spoon the filling generously into each red bell pepper half, filling them to the brim. Transfer the stuffed peppers carefully onto the grill and cook for 25 to 30 minutes. Turn them every 10 minutes so they cook evenly and develop a beautiful blistered exterior. Once the filling is cooked through and the peppers are slightly charred and tender, they are ready to serve!
How to Serve Grilled Stuffed Red Bell Peppers with Corn, Zucchini, and Brown Rice Recipe
Garnishes
To add an extra layer of freshness and visual appeal, sprinkle chopped fresh herbs like basil or parsley atop the grilled stuffed peppers just before serving. A drizzle of good olive oil or a squeeze of lemon juice also brightens the flavors and ties everything together.
Side Dishes
This Grilled Stuffed Red Bell Peppers with Corn, Zucchini, and Brown Rice Recipe pairs beautifully with a crisp green salad, grilled asparagus, or a light cucumber and tomato salad. For a more substantial meal, serve alongside garlic bread or a simple quinoa salad to complement the wholesome stuffed peppers.
Creative Ways to Present
For a festive twist, plate each pepper half on a bed of mixed greens or a smear of herbed yogurt or tahini sauce. You could also hollow out the tops of the peppers and fill them with the stuffing for a different look or cut the stuffed halves into smaller bites and serve as a charming appetizer at a party.
Make Ahead and Storage
Storing Leftovers
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. They hold their flavor and texture well, making them perfect for quick lunches or dinners throughout the week.
Freezing
If you want to keep these vibrant peppers longer, you can freeze them. Place the stuffed and grilled peppers on a tray to freeze individually, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw gently before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Cover with foil to maintain moisture and prevent drying out.
FAQs
Can I use other types of bell peppers?
Absolutely! While red bell peppers are sweeter and visually stunning, yellow or orange peppers also work wonderfully and add a nice color variety. Green peppers can be used but have a more bitter flavor.
Is this recipe vegan?
Yes, this recipe is entirely plant-based, making it perfect for vegans and vegetarians. The brown rice and veggies provide plenty of satisfying texture and nutrition without any animal products.
Can I prepare the filling ahead of time?
Yes, you can mix the filling up to a day before you plan to stuff the peppers. Just store it in the refrigerator and stuff the peppers right before grilling to keep the peppers fresh and crisp.
What type of rice is best for this recipe?
Brown rice is ideal here because it adds a chewy texture and nutty flavor that pairs nicely with the vegetables. However, you can substitute with other cooked grains like quinoa, farro, or even white rice if preferred.
Can I bake these peppers instead of grilling?
Definitely! To bake, place the stuffed peppers in a baking dish, cover with foil, and bake at 375°F (190°C) for about 30-35 minutes until peppers are tender and the filling is heated through.
Final Thoughts
I hope you’re as excited as I am to try the Grilled Stuffed Red Bell Peppers with Corn, Zucchini, and Brown Rice Recipe. It’s a delightful, colorful dish that feels both comforting and fresh. Whether you’re grilling in your backyard or looking for a wholesome dinner idea, this recipe will quickly become one of your favorites to make and share. Enjoy the wonderful medley of flavors and fun textures in every bite!
Print
Grilled Stuffed Red Bell Peppers with Corn, Zucchini, and Brown Rice 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
Delicious and healthy grilled stuffed bell peppers filled with a flavorful mixture of shredded zucchini, sweet corn, sautéed onion, fresh herbs, cooked brown rice, and garlic. This easy-to-make recipe is perfect for a light dinner or a nutritious side dish, bringing vibrant colors and smoky flavors from the grill.
Ingredients
Main Ingredients
- 4 red bell peppers
- 1 cup corn (thawed from frozen works best)
- 1 medium zucchini
- 1/2 medium onion, finely diced
- 1/4 cup chopped basil leaves (or parsley)
- 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 cooking the peppers evenly and prevent sticking.
- Shred and Salt Zucchini: Using a box grater, shred the zucchini and place it on a clean kitchen towel. Sprinkle with 1 teaspoon of salt and set aside for about 10 minutes to draw out excess moisture.
- Prepare Vegetables: Finely dice the onion. Cut the red bell peppers in half lengthwise, then carefully remove the stem, seeds, and white membranes to create hollow pepper halves ready for stuffing.
- Drain Zucchini: Gather the towel ends and ring out the zucchini over a sink or bowl to remove as much liquid as possible, ensuring the filling is not watery.
- Mix Filling: In a bowl, combine the drained zucchini, corn, diced onion, chopped basil, cooked brown rice, and minced garlic. Mix well to evenly distribute the ingredients.
- Stuff Peppers: Spoon the filling into the prepared red bell pepper halves until fully filled, pressing gently to pack the mixture inside.
- Grill Peppers: Carefully place the stuffed peppers on the preheated grill. Cook for 25 to 30 minutes, rotating every 10 minutes to ensure even cooking. Grill until the filling is cooked through and the bottom of the peppers is blistered.
- Serve: Remove from the grill and serve immediately, optionally garnished with additional fresh herbs.
Notes
- Thaw frozen corn ahead of time and drain well to avoid excess moisture in the filling.
- Salting the zucchini before stuffing is key to remove water and prevent soggy peppers.
- Use medium-low heat on the grill to cook the peppers gently and avoid burning the skins.
- Brown rice can be substituted with quinoa or couscous as preferred.
- For added flavor, sprinkle some grated cheese on top before grilling (optional).
