If using a gas grill: Use indirect heat on medium (325º to 350ºF), or a 2-‐burner grill with 1
side turned off. Clean and oil the grilling grate.
If using a charcoal grill: Indirect heat, split charcoal bed with a clean, oiled grate on medium setting.
Heat the grill as directed. Soak 2 cups of apple or oak wood chips or chunks in water for one hour.
Seed, core and cut one of the red bell peppers into 1/4-‐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 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
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, breadcrumbs or rice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon
pepper. Cook and stir until the breadcrumbs or rice soak up most of the liquid in the pan. Remove from
the heat and spoon the filling equally into the pepper cavities.
When the grill is hot, put the soaked wood chips or chunks over the coal on both sides of the grill. If
using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the
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 25 to 35 minutes. If your grill has a temperature gauge, it should stay
around 350ºF. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and