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Home » Recipes » Cooking Style » BBQ & Grilling

Corn Stuffed Grilled Peppers

Published: Jul 1, 2022 by Terri Gilson · Modified: May 7, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

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5 Stuffed grilled peppers on a black platter with tongs leaning on platter

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.

5 Stuffed grilled peppers on a black platter with thongs

They 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)

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • 📖Variations & Substitutions
  • 🥗 Main Dishes
  • 🍽Equipment
  • 🌡️Storage
  • 👪 Serving Size
  • 🔢WW Points
  • 🦺Food safety
  • ❔ FREQUENTLY ASKED QUESTIONS
  • 📋 Corn Stuffed Grilled Peppers Recipe

🥘Ingredients

labelled ingredients in Stuffed Grilled peppers

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!

peppers sliced and cleaned on black cutting board
  • 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)
oil being brushed on peppers on white platter
  • Lightly brush peppers with oil (on the outside) and set aside.
onion, garlic and butter cooked together in glass bowl
  • In a large bowl, mix chicken bouillon with corn. Set aside
  • Cook diced onion with butter and garlic in microwave for 4 minutes.
corn, herbs, and cheese mixed into onion mixture in glass bowl
  • Stir in herbs, corn with chicken bouillon, ¾ cup cheese (reserving ¼ cup cheese for topping.) into onion mixture and blend.
6 pepper halves stuffed with corn mixture on a white platter
  • Divide corn mixture evenly between pepper halves and stuff peppers. Sprinkle remaining cheese on top of the peppers.
peppers cooking on the grille
  • 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!
2 stuffed grilled peppers on a black plate with a piece of grilled pork and lemon wedge

🥗 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)
WW BBQ beer can chicken on a black serving plate with a knife and can of beer in the background

🍽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.

4 stuffed grilled peppers on a long grey platter with thongs leaning on platter

🔢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

How do you keep stuffed peppers from getting soggy?

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!

5 Stuffed grilled peppers on a black platter with thongs learning on platter
Food Meandering Logo

📋 Corn Stuffed Grilled Peppers Recipe

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 prep them in advance.
Print Pin Rate
Course: Side Dish
Cuisine: American, Canadian
Keyword: corn, grilled, peppers, stuffed
Special Diet: Gluten-free, Weight Watchers
Servings: 6 servings
Calories: 145kcal
Author: Terri Gilson
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
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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
US Customary - Metric

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)
    peppers sliced and cleaned on black cutting board
  • Lightly brush peppers with oil (on the outside) and set aside.
    oil being brushed on peppers on white platter
  • Mix chicken bouillon with corn. Set aside
  • Cook onion with butter and garlic in microwave for 4 minutes.
    onion, garlic and butter cooked together in glass bowl
  • Stir in herbs, corn with chicken bouillon, ¾ cup cheese (reserving ¼ cup cheese for topping.) into onion mixture and blend.
    corn, herbs, and cheese mixed into onion mixture in glass bowl
  • Divide evenly between pepper halves and stuff peppers with mixture. Sprinkle on remaining cheese.
    6 pepper halves stuffed with corn mixture on a white platter
  • Place pepper halves, filling side up, on oiled grill rack.
    peppers cooking on the grille
  • 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.
    5 Stuffed grilled peppers on a black platter with tongs leaning on platter

Notes

*Please see post content for information recipe information and tips!
Nutrition Facts
📋 Corn Stuffed Grilled Peppers Recipe
Amount Per Serving (0.5 pepper)
Calories 145 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg6%
Sodium 165mg7%
Potassium 285mg8%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 2149IU43%
Vitamin C 81mg98%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 0.5pepper | Calories: 145kcal (7%) | Carbohydrates: 14g (5%) | Protein: 7g (14%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg (6%) | Sodium: 165mg (7%) | Potassium: 285mg (8%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 2149IU (43%) | Vitamin C: 81mg (98%) | Calcium: 93mg (9%) | Iron: 1mg (6%)
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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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