Grilled Italian-Summer Vegetable Stuffed Peppers - Recipe from Price Chopper
Grilled Italian-Summer Vegetable Stuffed Peppers
Jam-packed with grilled vegetables and savory herbs, these stuffed peppers make a quick and easy cookout entrée or meal. The best part? You’ll have extra beef leftover to whip up some irresistible quesadilla pockets – it’s a win-win for your taste buds and your meal prep game! Found in the Gatherings Summer 2023 magazine.
Jam-packed with grilled vegetables and savory herbs, these stuffed peppers make a quick and easy cookout entrée or meal. The best part? You’ll have extra beef leftover to whip up some irresistible quesadilla pockets – it’s a win-win for your taste buds and your meal prep game! Found in the Gatherings Summer 2023 magazine.
- Prepare outdoor grill for direct grilling over medium-high heat. Slice off 1/2 inch from top of bell peppers; remove seeds and inner membranes. Prepare rice as label directs.
- In large skillet, cook beef, salt and black pepper over medium-high heat 8 minutes or until browned, breaking up beef with side of spoon; reserve and cool half the beef mixture (about 2 cups). Add zucchini and tomatoes to skillet; cook 5 minutes or until vegetables are tender, stirring occasionally. Transfer beef mixture in skillet to large bowl; stir in 1 cup sauce, corn and rice. Makes about 5 cups.
- In small bowl, stir breadcrumbs, Parmesan cheese and oil.
- Fill peppers with beef-corn mixture; top with remaining 1/2 cup sauce, mozzarella cheese and breadcrumb mixture. Place peppers, breadcrumb mixture side up, on hot grill rack; cover and cook 5 minutes or until grill marks appear. Turn off 1 side of grill; place peppers over unlit side of grill, cover and cook 25 minutes or until heated through, peppers are tender and cheese melts.
- Serve peppers sprinkled with basil. Refrigerate reserved beef mixture in an airtight container up to 2 days; use in the Grilled Beef, Red Onion & Guacamole Quesadilla Pockets recipe.
