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Ingredients:
 
2 each of red, yellow, green, and orange bell peppers (total of 8 bell peppers)
1 tsp of sea salt
1 tsp ground black pepper
6 tablespoons butter
1 large red onion, finely chopped
4 cloves garlic, minced
2 medium zucchini, diced
2 small yellow squash, diced
4 blanched corn cobs
2 tomatoes, seeded and diced
1 tbsp fresh chopped parsley
1 tbsp of fresh chopped basil
1 tbsp of fresh chopped chives
1/2 cup dried breadcrumbs
4 tbsp of grated parmesan cheese
Olive oil

1. Heat your gas or charcoal grill and soak your choice of wood chips in water.
2. Cut the cleaned bell peppers in half (lengthwise); seed and core the peppers, but leave the stem attached.
3. Remove kernels from corn cobs with a knife.
4. Melt the butter in a large skillet over medium heat.
5. Add the onion, garlic, zucchini, corn, and yellow squash to the butter, sautéing for about 6 minutes or until tender.
6. Stir in the tomato, herbs, chives, breadcrumbs, and spices, cook an additional 5 minutes.
7. Spoon the veggie filling into the peppers.
8. Brush the bottoms and sides of the peppers with olive oil. Drizzle a little olive oil on top of the peppers.
9. Place the soaked wood chips either in the smoker box or directly over the coals.
10. Put the stuffed peppers on the grill.
11. Cook just until the bell pepper is tender (15-30 minutes depending on how hot your grill gets.)  Grill should not get hotter than 350 degrees F.
12. Just before serving sprinkle the stuffed veggie peppers with the parmesan cheese.