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Stuffed & Grilled Bell Peppers
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 6

6 bell peppers, red, green, yellow and/or orange
Oilve oil
1 tablespoon lemon pepper
3 tablespoons olive oil
1 cup diced sweet onions
2 heaping tablespoons minced fresh garlic
2 cups diced zucchini or yellow squash
1 fresh corn on the cob, scraped
Salt
Freshly ground black pepper
1 tablespoon tomato paste
3/4 cup couscous or brown rice
2 1/2 cups shredded parmesan and/or sharp cheddar
                            pepper jack or whatever you like 
3 tablespoons chopped fresh basil leaves
18 toothpicks

Cut tops off peppers, saving and keeping in one piece. We'll be putting these tops back on once peppers are stuffed. Clean and rinse inside of each pepper. Dry off with a paper towel and brush with olive oil and a little lemon pepper. Bring a really large saucepan of generously salted water to a boil over high heat. Cook couscous or rice. (Once veggies are cooked, you'll be adding everything to this big pot). While the couscous or rice cooks, heat a large skillet over medium high heat.  Pour the 3 tablespoons oilve oil in and saute the onion, garlic, zucchini and corn until almost tender-maybe 5 minutes at the most. Add a little salt and pepper to taste. Stir in the tomato paste. (If you have a really ripe tomato, dice it and use in place of the paste.) Add the cooked veggie mixture, cheeses, and fresh basil to the big pot of cooked rice or couscous and gently stir to combine. Taste and season again with salt and pepper if needed. Evenly divide the filling among the peppers. They will be heaping full and that's good. Replace the tops back on each pepper and press each one into the filling. At an angle, secure three toothpicks through around each top to hold it in place. Lightly brush each pepper with a little olive oil. Now you're ready to grill. Heat a charcoal or gas grill to medium hot - about 350°F to 450°F. Place the stuffed peppers on their sides and close the grill. Roll each pepper a quarter turn about every 7 minutes to cook and get grill marks on all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes total grilling time. Remove the peppers to a serving platter, let cool for 5 minutes, and remove the toothpicks.

If serving as a side dish, slice the peppers in half vertically.

Oh my - this is lovely to serve and delish to eat!

If you like meat in your peppers, brown and season ground chuck, turkey or chicken or even minced ham or bacon to equal about 2 cups and mix in with the veggies. You can always substitute most any mixture of veggies and it's tasty. I like to make a black bean and corn stuffed pepper and use salsa instead of the tomatoes. Instead of basil, I use cilantro to stir in right at the end before stuffing.

This recipe is shared March 15-19, 2021
on Bristol Broadcasting Group's
NewsTALK 94.3 FM and AM 570 WKYX
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes or place your order for curbside pick-up online at: www.banksmarket.com

On the Net:

Banks Market


Published 01:00 AM, Monday Mar. 15, 2021
Updated 11:22 AM, Sunday Mar. 07, 2021

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