Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables

Name: Smoke-Roasted Bell Peppers Stuffed with Garden Vegetables
Prep time: 25 min
Total time: 1 h 45 min
Yield: Makes 8 small servings
Ingredients: 2 tablespoons grated Parmesan cheese (optional); Oil for coating grill grate; ¼ cup plain dried breadcrumbs; 2 tablespoons chopped fresh herbs (such as parsley, oregano, basil, or a mix); 2 tablespoons chopped fresh herbs (such as parsley, oregano, basil, or a mix); 2 tablespoons chopped fresh herbs (such as parsley, oregano, basil, or a mix); 2 tablespoons chopped fresh herbs (such as parsley, oregano, basil, or a mix); 1 medium tomato, seeded and cut into ¼-inch dice; 2 cups fresh or frozen corn kernels (see Tips); 2 cups fresh or frozen corn kernels (see Tips); 1 medium yellow squash, cut into ¼-inch dice; 1 medium zucchini, cut into ¼-inch dice; 2 cloves garlic, minced; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 3 tablespoons butter; 1 onion, finely chopped; 3 medium mixed bell peppers (yellow, orange, green); 3 medium mixed bell peppers (yellow, orange, green); 3 medium mixed bell peppers (yellow, orange, green); 3 medium mixed bell peppers (yellow, orange, green); 2 medium red bell peppers

Preparation info

Makes
8
small servings

Difficulty
Easy
Ready in
1 hr 45

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

This is one of the most colorful dishes that will ever grace your grill. Orange, yellow, red, and green bell peppers are stuffed with golden corn kernels, red tomatoes, green zucchini, and chopped fresh herbs. Breadcrumbs hold the filling together and develop a lightly toasted top crust as the stuffed peppers are grill-roasted via indirect heat. A few handfuls of wood chips infuse the vegetables with a subtle, smoky aroma.

Ingredients

Main course
Vegetarian

Ingredients

Method