Grilled Vegetable Stuffed Bell Peppers - Grilling Time Side Dish

This made for a very colorful platter of food.

I served this along side that Sexy Beer Can Chicken I blogged about a week ago.  It's always nice to have something with lots of colors along side something golden brown and delicious (which as good as that hrase sounds, it;s still brown food).

But even better than it looks, the stuffing is butter soaked vegetables, corn, zucchini, tomatoes and onions all held together with cheese and bread crumbs and herbs... In other words, a delicious combination of summer flavors, with wonderful accent flavors that bring out an ideal texture mix, flavor mix and still makes that beautiful colored presentation.

And BTW, add a pound of sausage to the mix and you would have a fantastic all in one Main Course/Meal

OK... Here's what I did...

Grilled Vegetable Stuffed Bell Peppers

Ingredients

• 6 Large Multi Colored Bell Peppers, SLiced in half lengthwise, seeds and ribs removed
• 4 TBS Butter
• 1 Large Red Onion, Small Dice
• 1 Medium Yellow Zucchini, Small Dice
• 1 Medium Green Zucchini, Small Dice
• 2 Cups Fresh Corn Kernels cut from Cob, can use frozen Corn thawed
• 1 Medium Tomato, Small Dice
• 1 Large Pinch Salt
• 1 Large Pinch Pepper
• 4 Cloves Garlic, crushed and minced
• 1/4 Cup Basil, Cut into ribbons
• 1/2 Cup Italian Seasoned Bread Crumbs
• 1/2 Cup Parmesan Cheese
• 2 TBS Additional Butter, Melted

Cooking Directions

1. Prepare the peppers by slicing and removing seeds and ribs. Rub with Olive Oil
2. To prepare the stuffing, in a large saute skillet, add the Red onion and Zucchini. Saute over medium high heat until onions begin to turn translucent.
3. Add the Corn, Tomatoes, Salt, Pepper and Garlic and saute for an additional 2 minutes.
4. Add the Basil, Bread Crumbs and Parmesan Cheese. Remove from heat and stir to mix.
5. Scoop about 1 cup of the stuffing into each of the Pepper halves. Sprinkle additional bread crumbs over the top of each and drizzle with a bit of butter
6. Grill over indirect heat (Coals pushed to one side, peppers above the part without coals, or on a gas grill, the burner(s) under the peppers turned off and the burners further away turned to high.
7. Close the grill and grill for about 30 minutes until the peppers have softened. and slightly charring on the edges.
8. Serve HOT and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

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