Grilling can include more than just burgers and dogs

By Metro Creative

Grillmasters know that grilling for friends and family is about more than just burgers and hot dogs. For those who want to add some more flavorful fare to their backyard barbecues, the following recipe for “Smoke-Roasted Bell Peppers Stuffed With Green Garden Vegetables” from Andrew Schloss and David Joachim’s “Mastering the Grill” is sure to please guests and grillmasters alike.

Smoke-Roasted Bell Peppers Stuffed With Green Garden Vegetables

Makes 8 small servings

2 medium red bell peppers

3 medium mixed bell peppers (yellow, orange, green)

¾ teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons butter

1 onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, cut into ¼-inch dice

1 medium yellow squash, cut into ¼-inch dice

2 cups fresh or frozen corn kernels

1 medium tomato, seeded and cut into ¼-inch dice

2 tablespoons chopped fresh herbs (such as parsley, oregano, basil, or a mix)

¼ cup plain dried bread crumbs

Oil for coating grill

2 tablespoons grated Parmesan cheese (optional)

The Grill

Gas: Indirect heat, medium (325 F to 350 F)

3- or 4-burner grill — middle burners off

2-burner grill — 1 side off

Clean, oiled grate

Charcoal: Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

Clean, oiled grate on medium setting

1. Heat the grill as directed. Soak the wood chips or chunks for 1 hour.

2. Seed, core and cut one of the red bell peppers into ¼-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds and ribs from the interiors of the peppers, leaving the stem intact. Sprinkle the insides of the peppers with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.

3. Melt the butter in a large skillet over medium heat. Add the onion and saute until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini, and yellow squash. Saute the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, bread crumbs and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until the bread crumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities.

4. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. Is using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the heated burners.

5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender, 20 to 30 minutes. If your grill has a temperature gauge, it should stay at around 350 F.

6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and serve.