- 5 medium mixed Bell pepperred, yellow, orange, green
- 4 Fruitwood chunks(apple or cherry) or 2 cups of wood chips
- 1/2 teaspoon of Ground black pepper
- 3/4 teaspoon of Kosher salt
- 3 tablespoons of Butter
- 2 minced Garlic cloves
- 1 Onionproperly chopped
- 1 medium Zucchinicut into ¼-inch dice
- 1 medium Yellow squashcut into ¼-inch dice
- 1 medium Tomatoseeded and cut into ¼-inch dice
- 2 tablespoons of chopped Fresh herbsparsley, oregano, basil, or mix
- 1/4 cup of plain dry Bread crumbs
- 2 cups fresh or frozen Corn kernels
- 2 tablespoons of grated Parmesan cheese
- for the grill grate Oil
This is a colorful, vivid dish that you can treat your family and grace your grill with. A tasty mixture of garlic, and onion, zucchini, chopped bell pepper, yellow squash, and sauté until crisp-tender and more. The dish is straightforward to make following this recipe.
Stuffed Roasted Bell Peppers
by maikopunk @ flickr
Heat your grill. Put the fruitwood chunks or wood chips in the water for 1 hour.
Remove the seeds of one pepper, and cut into ¼-inch dice. You should cut the remaining peppers in half (lengthwise), clean from cores and seeds, and sprinkle each with ¼ teaspoon pepper and salt.
Place butter in a large skillet over medium heat until it melts. Add garlic, onion, zucchini, chopped bell pepper, yellow squash, and sauté until crisp-tender.
Keep stirring in corn and tomato and heat through. You should also stir in bread- crumbs, herbs, and the remaining salt and pepper.
Take off from heat and spoon into pepper cavities.
By the time the grill gets hot, place the soaked wood over coals on both sides of the grill. If you are using gas, you can put the wood in a smoker box or perforated foil packet at once over the fire.
Coat the grill grate with oil after brushing it. Place the stuffed peppers over the least heated parts of the grill, cover, and cook it, so it becomes tender (the process takes from 20 to 30 minutes). If you have a temperature gauge on your grill, it should stay at around 350°F.
Finally, you can serve peppers, and don’t forget to sprinkle with Parmesan