I love the versatility of stuffed peppers! You can use any type of pepper you like from hot to sweet, and you can mix up the stuffing ingredients as you please. That’s a great way to tease your appetite for dinner on the grill and dining al fresco!

This recipe uses poblano peppers, but you can try jalapeno or hot Hungarian peppers if you prefer more heat or even tiny habaneros if you’re a real fan of hot. And for those of us who prefer sweet, there are plenty of varieties to choose from like bell, cubanelle, or marconi.

Sweet Corn and Goat Cheese Stuffed Peppers

recipe by Erin Alderson at Kitchn


  • 2 ears fresh sweet corn
  • 2 teaspoons olive oil
  • 1 teaspoon smoked paprika
  • 1/4 cup diced red onion
  • 4 ounces goat cheese, softened
  • 2 to 3 tablespoons plain yogurt
  • 1/4 teaspoon salt
  • 3 tablespoons chopped cilantro, plus extra for topping
  • 1/2 cup cooked millet or quinoa
  • 4 to 5 mild peppers such as Anaheim or poblano 


  1. Prepare a grill. Shuck and remove the silk from the sweet corn. Rub the ears with olive oil and smoked paprika. Cook on the grill until the corn is charred, turning occasionally. Let the corn cool enough to handle, then remove kernels.
  2. In a food processor, pulse the onion into small pieces. Add the goat cheese, yogurt, and salt. Pulse the mixture, scraping down sides as needed, until combined and goat cheese is smooth. Add corn kernels and cilantro, and pulse 3 to 4 times until the mixture is just combined but kernels are still mostly intact. Transfer to a mixing bowl and stir in cooked grain.
  3. Slice the peppers lengthwise and remove seeds. Divide the corn mixture equally between the peppers. Grill the stuffed peppers over low, indirect heat and until they are warmed through, 6 to 8 minutes. Move the peppers to medium, direct heat and continue to cook until peppers are charred, 2 to 3 minutes. Serve with a sprinkle of cilantro and favorite hot sauce. Serves 4-5.

Recipe Notes: I like to add a little chopped pepper to the filling too. And if you’re not a goat cheese eater, you can substitute another soft cheese or mix in a shredded cheese after pulsing the other ingredients.

Check our recipe archive for more great pepper recipes including my stuffed bell peppers!