📋 Corn Stuffed Grilled Peppers Recipe

5 Stuffed grilled peppers on a black platter with thongs learning on platter

5 from 2 votes

📋 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.

Course Side Dish

Cuisine American, Canadian

Keyword corn, grilled, peppers, stuffed

Special Diet Gluten-free, meatless

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 145kcal

Author Terri Gilson

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 butter
1 ½ cup canned corn (or sub fresh or frozen)
½ tsp chicken bouillon (gluten-free) * can use vegetable for vegetarians
1 cup low- fat sharp cheddar cheese, shredded
2 cloves minced garlic
1 tablespoon (each) of fresh thyme, oregano, parsley

Garnish

salt and ground pepper to taste
chives

US Customary - Metric

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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)
3 medium yellow, orange and red peppers (or green bell peppers)
Lightly brush peppers with oil (on the outside) and set aside.
1 ½ teaspoon olive oil
Mix chicken bouillon with corn. Set aside
½ teaspoon chicken bouillon (gluten-free), 1 ½ cup canned corn (or sub fresh or frozen)
Cook onion with butter and garlic in microwave for 4 minutes.
1 large onion, finely chopped, 2 cloves minced garlic, 3 tablespoon unsalted butter
Stir in herbs, corn with chicken bouillon, ¾ cup cheese (reserving ¼ cup cheese for topping.) into onion mixture and blend.
1 cup low- fat sharp cheddar cheese, shredded, 1 tablespoon (each) of fresh thyme, oregano, parsley
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.
chives, salt and ground pepper to taste

Notes

Expert Recipe Tips:

- Stabilize the peppers on the grill: If your pepper halves are tipping over, slice a very thin layer off the bottom (without cutting through) to help them sit flat on the grill.

- Use a grill-safe tray or pan: For easier handling and less mess, place the stuffed peppers on a grill-safe tray or foil pan. This also prevents any filling from falling through the grates.

- Preheat the grill properly: Let your grill heat up for at least 10 minutes with the lid closed before placing the peppers on. This ensures even cooking and better grill marks.

- Use fresh herbs for the best flavor: While dried herbs work, fresh thyme, oregano, parsley, and chives give the stuffing vibrant flavor that stands out in grilled dishes.

- Microwave time tip: Cooking the onions, garlic, and butter in the microwave saves stovetop time, but make sure to use a microwave-safe dish and stir halfway through to avoid hot spots.

- Prevent overcooking the peppers: Grill the peppers just until they soften and the cheese is melted—overcooking can make them collapse or lose their shape.

- Grill cleanup hack: Clean the grill grates while they’re hot (after preheating) using a bristle-free grill brush to prevent sticking and improve flavor.

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