Corn Stuffed Grilled Peppers

These Corn Stuffed Grilled Peppers are a healthy and delicious grilled side dish for summer! Made with corn, cheese, onion, garlic, and fresh herbs, they are meatless, gluten-free, WW friendly and loaded with flavor. Not only are these stuffed bell peppers very easy to make, but you can also make them in advance or simply prep them in advance for the grill.

These Corn Stuffed Peppers were inspired by the flavors in my Corn Succotash and pair nicely with my Marinated Grilled Maple Lemon Pork and Onion Soup Mix Baked Potatoes.

🥘Ingredient Notes

For these stuffed grilled bell peppers, you'll need:

For these stuffed grilled peppers, you'll need:

• Yellow, red, and orange bell peppers. Colored bell peppers are ideal for stuffing and grilling because they are less bitter than green peppers.
• Unsalted butter. I use unsalted butter so I can control the salt in my cooking. The salt content in salted butter varies by brand.
• Corn. I use canned corn because it's convenient, but you can use fresh corn or frozen corn.
• Cheddar cheese. I use sharp, low-fat cheddar cheese to reduce the fat. The sharp/old cheddar has a tangier taste that pairs well with sweet corn.
• Fresh Herbs (thyme, oregano, parsley, and chives). Fresh herbs add an earthy, fresh flavor that takes these grilled peppers to the next level!

*Please see recipe card for full list of ingredients and quantities.

📖Variations & Substitutions

• Corn - You could also substitute white rice, brown rice, or cauliflower rice (although it's so much better with corn!)
• Peppers - you could use green bell peppers instead of yellow, red, and orange bell peppers.
• Onions- you could substitute red onions or green onions for the white onions
• Cheese - you could use full-fat cheese or Monterey Jack cheese instead of low-fat cheese
• Vegetarian - you can use vegetable bouillon instead of chicken to make this dish vegetarian
• Herbs - You can substitute fresh basil for any of the herbs, or just add it! Or you can substitute dried instead of fresh, but only use ½ the amount, or you can use 2 tablespoons of Italian seasoning.
• Spicy - add chili pepper flakes or a little cayenne or chili powder
• WW friendlier - use a light butter to reduce the WW points
• Garnish- you could use green onion for a garnish if you don't have chives, and use parmesan cheese if you want it cheesier!
• Kid-friendly- even picky kids love this recipe! You can make it even more kid-friendly by adding extra melty cheese!

🔪How to Make Corn Stuffed Peppers

These stuffed grilled peppers with cheese are quick and easy to make!

• Preheat grill to medium heat (350 degrees F/ 175 degrees C)
• Slice peppers in halves, lengthwise and remove seeds and the pith. You can remove the stems or keep them on (they are not edible)

• Lightly brush peppers with oil (on the outside) and set aside.

• In a large bowl, mix chicken bouillon with corn. Set aside
• Cook diced onion with butter and garlic in the microwave for 4 minutes.

• Stir in herbs, corn with chicken bouillon, ¾ cup cheese (reserving ¼ cup cheese for topping.) into the onion mixture and blend.

• Divide corn mixture evenly between pepper halves and stuff peppers. Sprinkle remaining cheese on top of the peppers.

• Place peppers, filling side up, on oiled grill grates.
• Close lid and cook for about 15 -20 minutes or until peppers are softened and cheese is melted. *Moving at least once during grilling process (for even grilling).
• Garnish with salt and black pepper and fresh chives

Hint: Let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

🥗 What to Serve with Stuffed Peppers with Corn

Corn Stuffed Peppers pair well with grilled entrees such as Maple Cider Grilled Chicken Kabobs, Monterey Chicken - Bonanza Copycat, and this BBQ Beer Can Chicken Recipe (healthy) (shown below).

If you're looking for more sides, check out these Sides for Beer Can Chicken.

🍽Equipment

You will need a sharp knife, a cutting board, and an outdoor grill/bbq (affiliate links) for this easy recipe, as well as a bbq brush. Bbq tongs (affiliate links) also come in handy.

🌡️Storage

Store these Grilled Stuffed Peppers in an airtight container for up to 3 days. These ingredients do not stand up well to freezing.

👪 Serving Size

This grilled stuffed bell peppers recipe makes 6 servings. However, you can halve this recipe for a small crowd or double or triple it for a large crowd by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

These BBQ stuffed peppers are Weight Watchers friendly @4 WW points. A great way to reduce the points even further is by using a light butter (brings it down to 3 ww points).

The great thing about this recipe is that you don't need to make a starch with it. With lean Marinated Grilled Maple Pork Chops, (3 WW points), this delicious dinner is only 6 ww points!

Try it with my Weight Watchers White Chocolate Raspberry Cheesecake Dessert!

❔ Recipe FAQs