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Wednesday, August 19, 2015

Grilled Stuffed Peppers


Summer is almost over and that means Grilling Wednesday is soon coming to an end. This grilling recipe stuffs bell peppers full of summer produce, a perfect addition to your grilling menu.

Other Grilling Wednesday Recipes: Grilled Potato Salad with Scallion Vinaigrette;Grilled Brussels Sprouts; Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese; Thai Citrus Tofu Kebob; Grilled Cabbage Wedges with Spicy Lime Dressing; Portabella Peach Sliders; Grilled Asparagus and Chili-Orange Spring Rolls; Grilled Artichokes.

Recipe from ERecipeCards.

Ingredients:
-3 bell peppers, sliced in half lengthwise, seeds and ribs removed
-1 medium zucchini, diced
-1 cup corn kernels
-1 medium tomato, diced
-Salt & Pepper
-2 cloves garlic, minced
-1/4 cup basil, cut into ribbons
-1/2 cup panko breadcrumbs
-1/2 cup Parmesan cheese

Slice and clean out your bell peppers, I used a variety of colors to make it more interesting, but you can use any colors you'd like. Rub with olive oil or spray with cooking spray.



In a large saute skillet, add the zucchini, saute over medium high heat until slightly softened. Next add the corn, tomatoes, salt, pepper and garlic. Saute for about two minutes. Remove from the heat and stir in the basil, bread crumbs and cheese.

Scoop the stuffing into the bell pepper halves, trying to fill each evenly. 
  

Place on the grill over indirect heat, close the lid and cook for thirty minutes.







This recipe was awesome. I would have never thought to make stuffed peppers on the grill and it turned out great. The filling ingredients went together really well, the juice from the tomato soaked in the breadcrumbs and helped to bind the filling once cooker. I thought this was a wonderful grilling recipe to use up some garden produce.

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