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, you can 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 Baked Potatoes in Foil (3 Ingredients)
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🥘Ingredients
For these stuffed grilled peppers, you'll need:
- yellow, orange and red bell peppers
- olive oil
- onion
- unsalted butter
- minced garlic
- chicken bouillon
- corn
- sharp cheddar cheese *I Use low-fat cheese
- fresh thyme, oregano, parsley
- fresh chives
- salt
- pepper
See recipe card for quantities.
🔪Instructions
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 microwave for 4 minutes.
- Stir in herbs, corn with chicken bouillon, ¾ cup cheese (reserving ¼ cup cheese for topping.) into 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.
📖Variations & Substitutions
- Corn - you can use canned corn, fresh corn or frozen 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
- Oil - you can use canola oil or another type of oil instead of olive oil
- 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 in! Or you can substitute dried instead of fresh, but only use ½ the amount, or you can use 2 tbsps 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!
🥗 Main Dishes
- Maple Cider Grilled Chicken Kabobs
- Grilled Glazed Maple Cranberry Chicken (with Cranberry Salsa)
- Monterey Chicken - Bonanza Copycat
- BBQ Beer Can Chicken Recipe (healthy) (shown below)
🍽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 half this recipe for a small crowd or double or triple for a large crowd, by clicking on the blue 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 @5 WW points. A great way to further reduce the points is by using a light butter (brings it down to 4 on my plan). The great thing about this recipe is that you don't need to make a starch with it. With leaned grilled pork chops, (5 WW points) this delicious dinner is 9-10 points! Try it with my Weight Watchers White Chocolate Raspberry Cheesecake Dessert!
🦺Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
❔ FREQUENTLY ASKED QUESTIONS
Do not overcook your peppers and avoid adding any extra liquids to the filling to keep the peppers from getting soggy.
If you're looking for a healthy, quick, and delicious side dish, you'll love these Corn Stuffed Grilled Peppers!
And if you're looking for more corn recipes, try my Healthy Corn Chowder, Healthy Mexican Street Corn (Elote), and my Corn Succotash!
📋 Corn Stuffed Grilled Peppers Recipe
Ingredients
- 3 medium yellow, orange and red peppers (or green bell peppers)
- 1 ½ tsp olive oil
- 1 large onion, finely chopped
- 3 tablespoon unsalted butteer
- 1 ½ cup fresh, frozen or canned corn
- ½ tsp chicken bouillon (gluten-free) * can use vegetable for vegetarians
- 1 cup low- fat sharp cheddar cheese, shredded
- 2 cloves minced garlic
- 1 ½ tbsp each thyme, oregano, parsley
Garnish
- salt and ground pepper to taste
- chives
Instructions
- Preheat grill to medium heat (350 degrees F/175 degrees C)
- Slice peppers in halves, lengthwise and remove seeds and the pith (the white membrane). You can remove the stems or keep them on (they are not edible)
- Lightly brush peppers with oil (on the outside) and set aside.
- Mix chicken bouillon with corn. Set aside
- Cook onion with butter and garlic in microwave for 4 minutes.
- Stir in herbs, corn with chicken bouillon, ¾ cup cheese (reserving ¼ cup cheese for topping.) into onion mixture and blend.
- Divide evenly between pepper halves and stuff peppers with mixture. Sprinkle on remaining cheese.
- Place pepper halves, filling side up, on oiled grill rack.
- Close lid and cook for about 15 -20 minutes or until peppers are softened and cheese is melted. *Move at least once during grilling process.
- Garnish with chives. Add salt and pepper to taste.
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