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Vegetarian Stuffed Bell Peppers on the Grill

Grilled Stuffed Bell Peppers are a healthy grilling recipe, perfect as a vegetarian/vegan main dish or a superb vegetable side dish on the grill! Filled with healthy goodies like zucchini, herbs, and brown rice Stuffed Peppers on the Grill are going to be a hit!

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a close up of a grilled stuffed bell pepper topped with fresh basil leaves on a wooden serving tray

Delicious Vegetarian Grilled Stuffed Peppers

In the spirit that I think vegetables are widely under used on the barbecue grill I set out to make these amazing stuffed peppers for on the grill.

Filled with tons of healthy ingredients these work as either a delicious main dish or side dish.

As a main dish I serve these with hummus and warm crusty bread.

Or these could easily be a side to grilled chicken, pork, or really whatever you have on the grill!

overhead view of a wooden platter of stuffed red bell peppers arranged next to basil leaves

How to Cook Stuffed Peppers on the Grill

This recipe is written for making on the grill, so you need a grill! For this recipe you will want a grill at a lower temperature, on the average gas grill around medium-low. If you are wanting to make these on a charcoal grill I would recommend indirect heat!

As far as ingredients for this recipe they are pretty simple:

  • Red Bell Peppers
  • Corn Kernels (thawed from frozen worked best)
  • Zucchini
  • Onion
  • Basil Leaves (or any kind of your favorite herb, parsley works really good too)
  • Cooked Brown Rice
  • Sea or Kosher salt
  • Minced Garlic
ingredients needed to make stuffed bell peppers laid out on a table top

The recipe comprises of making a veggie packed filling and then stuffing the peppers, easy! So this is what you have to do.

Start by preheating and lightly greasing an outdoor grill to medium-low heat. I will note that on my personal grill I never had a problem with the peppers sticking even when I forgot to grease the grill, so if you forget to do that you should be okay.

Now you will prep the zucchini. The zucchini needs a little bit of extra attention because there is a lot of liquid in zucchini and when it isn’t removed it made these peppers pretty soggy tasting so…

Shred the zucchini with a box grater. Once shredded place the zucchini on clean tea/kitchen towel. Sprinkle the salt over top the zucchini and set aside about 10 minutes while you prep the rest of the vegetables. The salt will draw out the extra liquid and you should be able to ring it right out.

two photos, the first of salted zucchini on a towel for drain, the second a hand wringing out liquid from the towel

While the zucchini is resting prep the remaining vegetables. The half an onion should be finely diced.

For the red bell peppers you will want to cut in half the long way and then carefully remove the stem, seeds, and any white insides. 

two pictures showing the steps of cutting the bell peppers in half and removing the stem and seeds

Now you will ring out any remaining liquid from the zucchini. Bring the ends of the towel together in your hands and ring out the towel around the zucchini over a sink or bowl. Ring the zucchini out until you are not able to get anymore liquid out. 

To make the filling mix together the rung out zucchini, corn, onion, basil leaves, brown rice, and garlic together in a bowl. The mixture should be plenty seasoned from the salt but take a taste and see if you want more salt or any other additions like black pepper or more herbs!

vegetable filling in a bowl for stuffed peppers featuring zucchini, corn, onions, rice, & herbs

Now use a spoon scoop the filling into the red bell pepper halves until they are all full.

uncooked stuffed red bell peppers on a cutting board

Carefully transfer the stuffed peppers to the grill.

Cook 25 to 30 minutes rotating every 10 minutes until the filling is fully cooked and peppers are blistered on the bottom. Serve immediately with optional herb garnish!

a stuffed red bell pepper on a grill grate
wood tray with grilled stuffed red bell peppers arranged next to fresh basil leaves

Question, Tips, & Tricks:

Extra Filling?

Save it! You might have filling leftover depending on the size of your bell peppers. I recommend if you do to save it in the fridge and use the filling for breakfast the next morning. I used my extras to make a frittata, I also sautéed it and ate it with scrambled eggs (or tufu would be good too).

Can I use any color bell bepper to make stuffed pepper on the grill?

Absolutely. I chose red for the sweet flavor and availability where I live. Yellow or orange would be equally as sweet. Green bell pepper would also be fantastic but it does have a slightly different flavor from the brightly colored bell peppers.

What would be a good side dish for a stuffed bell pepper?

If you are eating this as a main dish you have so many options.

Personally my family’s favorite was a bunch of hummus, a few other veggies, and then either a warm loaf of crunchy bread or naan bread.

Some ideas for other veggies would be something like my Grilled Zucchini and Eggplant. Fresh steamed or grilled artichokes would also be delicious.

Another option is a charcuterie/cheese plate!

Can I prep these ahead of time?

YES! These can totally be made ahead of time, you could even prepare them a full day ahead of time as long as they are sealed tightly in the fridge!

When I made mine ahead of time I kept mine on a platter that would fit them all and wrapped it tightly in aluminum foil.

Make these your own!

As written these are vegan but you could easily make many different modifications to make them vegetarian or more to your style.

These would be terrific with a little cheese added in or on top.

Add in more fresh herbs for more flavor.

Use a red onion for more flavor and color!

close up of a vegetarian grilled stuffed red bell pepper on a wooden board next to basil leaves

Looking for more great grill ideas? Check these out?

flatly of stuffed red bell peppers arranged on a wooden tray next to fresh basil leaves

Grilled Stuffed Bell Peppers

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 4 red bell peppers
  • 1 cup corn (thawed from frozen worked best)
  • 1 medium zucchini
  • 1/2 medium onion
  • 1/4 cup chopped basil leaves (or any kind of your favorite herb, parsley works really good too)
  • 1 cup cooked brown rice
  • 1 teaspoon sea or kosher salt
  • 1 teaspoon minced garlic

Instructions

  1. Preheat and lightly grease an outdoor grill to medium-low heat.
  2. Prep the zucchini. Shred the zucchini with a box grater. Once shredded place the zucchini on clean tea/kitchen towel. Sprinkle the salt over top the zucchini and set aside about 10 minutes while you prep the rest of the vegetables.
  3. Prep the remaining vegetables, the onion should be finely diced. For the red bell peppers you will want to cut in half the long way and then carefully remove the stem, seeds, and any white insides.
  4. Now you will ring out any remaining liquid from the zucchini. Bring the ends of the towel together in your hands and ring out the towel around the zucchini over a sink or bowl. Ring the zucchini out until you are not able to get anymore liquid out.
  5. To make the filling mix the rung out zucchini, corn, onion, basil leaves, brown rice, and garlic together in a bowl. Using a spoon scoop the filling into the red bell pepper halves until they are all full*.
  6. Carefully transfer the stuffed peppers to the grill. Cook 25 to 30 minutes rotating every 10 minutes until the filling is full cooked and peppers are blistered on the bottom. Serve immediately with optional herb garnish.

Notes

*You might have filling leftover depending on the size of your bell peppers. I recommend if you do to save it and use the filling for breakfast the next morning, I used my extras to make a frittata and also sautéed it and ate it with scrambled eggs (or tufu would be good too).

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Nutrition Information:
Yield: 4 Serving Size: 2 stuffed peppers
Amount Per Serving: Calories: 137Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 534mgCarbohydrates: 30gFiber: 4gSugar: 8gProtein: 4g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

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Peace & Love

Lauren, The Schmidty Wife

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