Smoky Alabama BBQ Chicken Stuffed Peppers | Arteflame Grill Recipe

There is something truly special about the combination of smoky, charred vegetables and creamy, tangy fillings that defines Southern outdoor cooking. These Alabama BBQ Stuffed Peppers are designed specifically for the Arteflame grill, taking advantage of its unique ability to sear at high heat while providing a consistent medium temperature for roasting. Unlike traditional tomato-based barbecue dishes, this recipe highlights the distinct, zesty profile of Alabama white sauce—a mayonnaise-based condiment with a vinegar kick and a horseradish bite that cuts perfectly through rich cheese and juicy chicken. Cooking this on the Arteflame flat top allows the peppers to develop a delicious blistered skin while the filling melts into a gooey, savory masterpiece. Whether you are hosting a backyard tailgate or looking for a comforting weeknight meal that elevates standard stuffed peppers, this recipe delivers a complex flavor profile that is indistinguishable from professional pitmaster quality. It is savory, slightly spicy, and undeniably authentic.

Ingredients

The Peppers and Filling

• 4 Large Bell Peppers (Red, Orange, or Yellow for sweetness), halved and seeded
• 2 large Boneless, Skinless Chicken Breasts
• 2 tbsp BBQ Rub (your favorite poultry blend)
• 1 cup Cream Cheese, softened
• 1 cup Monterey Jack Cheese, shredded
• 1/2 cup Sharp Cheddar Cheese, shredded
• 2 Green Onions, thinly sliced
• 2 tbsp Olive Oil (for coating peppers)

Alabama White Sauce

• 1 cup Mayonnaise
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Dijon Mustard
• 1 tbsp Prepared Horseradish
• 1 tsp Lemon Juice
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Cayenne Pepper
• 1/2 tsp Coarse Black Pepper
• 1/2 tsp Salt

Instructions

Step 1: Prepare the Arteflame and Ingredients

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat top cooktop. You want the center grill grate hot for searing the chicken, and the outer flat top zones ready for roasting the peppers later.
2. While the grill heats up, mix all the ingredients for the Alabama White Sauce in a bowl. Whisk until smooth and set aside in the refrigerator to let the flavors meld.
3. Rub the chicken breasts generously with the olive oil and your BBQ dry rub.
4. Wash the bell peppers, slice them in half vertically, and remove the seeds and white membranes.

Step 2: Grill the Chicken

1. Place the seasoned chicken breasts directly on the center grill grate or the hottest part of the flat top.
2. Sear the chicken for about 4-5 minutes per side until it develops a nice crust and the internal temperature reaches 165°F (74°C).
3. Remove the chicken from the grill and let it rest for 10 minutes to lock in the juices.
4. Once rested, chop the chicken into small, bite-sized cubes or shred it using forks.

Step 3: Create the Filling

1. In a large mixing bowl, combine the chopped grilled chicken, softened cream cheese, shredded Monterey Jack, shredded Cheddar, and half of the sliced green onions.
2. Pour in half of the prepared Alabama White Sauce into the mixture. Stir well until everything is evenly combined and creamy.
3. Keep the remaining sauce for drizzling later.

Step 4: Stuff and Roast

1. Lightly coat the outside of the bell pepper halves with olive oil to prevent sticking and encourage blistering.
2. Generously stuff each pepper half with the chicken and cheese mixture. Mound it slightly on top.
3. Place the stuffed peppers on the flat top cooktop of the Arteflame. Position them in a medium-heat zone (not directly next to the fire, but not on the far edge).
4. Cook for 15-20 minutes. Rotate the peppers occasionally to ensure the skins blister evenly without burning. You want the peppers to soften and the cheese filling to be bubbly and golden brown.
5. Remove from heat, drizzle with the remaining white sauce, and garnish with the remaining green onions before serving.

Tips

Mastering stuffed peppers on the Arteflame requires managing your heat zones effectively to ensure the pepper cooks through without the bottom burning before the cheese melts. Place the peppers about halfway between the center and the edge of the flat top; this allows the radiant heat to roast the vegetable gently while the steel plate sears the bottom skin. If you find your peppers are still too crunchy but the cheese is browning too fast, you can cover them with a stainless steel dome or a loose foil tent for a few minutes to trap steam and soften the pepper flesh. For the Alabama White Sauce, making it a day in advance allows the horseradish and cayenne to fully permeate the mayonnaise, resulting in a deeper flavor. Always rest your chicken before chopping it; adding hot, leaking chicken to the cream cheese mixture can make the filling too runny.

Variations

This Alabama BBQ Stuffed Peppers recipe is incredibly versatile and can be adapted to suit various dietary preferences or flavor cravings. While the white sauce provides a unique Southern tangy profile, you can easily pivot the flavor direction with a few simple swaps. If you prefer a red sauce base, swap the Alabama white sauce for a Kansas City-style sweet molasses BBQ sauce. For those looking for a lower carbohydrate option, you can omit the breadcrumbs (if you usually add them) and increase the chicken ratio, making this a keto-friendly meal. Here are a few creative twists you can try:

• Spicy Kick: Add chopped fresh jalapeños to the cheese mixture and use Pepper Jack cheese instead of Monterey Jack.
• Smoky Bacon: Wrap the outside of the stuffed pepper in a slice of bacon or mix crispy bacon bits into the filling.
• Pork Substitute: Replace the grilled chicken with leftover pulled pork for a richer, more decadent filling.
• Vegetarian Style: Swap the chicken for grilled portobello mushrooms and black beans, keeping the tangy white sauce.
• Grains Added: Mix in cooked wild rice or quinoa to the filling for a heartier texture that stretches the servings further.

Best pairings

To create a balanced meal around these rich and creamy stuffed peppers, you want side dishes that offer texture and acidity to cut through the density of the cheese and mayo-based sauce. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the main course. Grilled vegetables are a natural choice, but avoid soft veggies like zucchini as the meal might become too mushy; instead, opt for crispier options. A cold, crisp beverage is also essential to cleanse the palate between bites of the spicy, horseradish-laced chicken. Here are some ideal accompaniments:

• Grilled Corn on the Cob: Charred on the Arteflame with a lime-butter glaze.
• Vinegar-based Coleslaw: A crunchy, non-creamy slaw contrasts perfectly with the creamy pepper filling.
• Grilled Asparagus: seasoned simply with salt, pepper, and lemon zest.
• Crispy Smashed Potatoes: Cooked on the flat top until golden and crunchy.
• Beverage: An icy cold amber ale or a glass of dry Riesling pairs beautifully with the white sauce.

Conclusion

These Alabama BBQ Chicken Stuffed Peppers offer a delightful departure from standard barbecue fare, bringing a tangy and creamy twist to your outdoor cooking repertoire. By utilizing the Arteflame grill, you achieve a depth of flavor that a standard oven simply cannot replicate—the slight char on the peppers and the wood-fired essence in the chicken make all the difference. This dish is robust enough to serve as a main course yet elegant enough for a casual dinner party. We hope this recipe inspires you to experiment with regional barbecue flavors and use your griddle top for more than just burgers and steaks. Fire up the grill, gather your friends, and enjoy the authentic taste of the South right in your own backyard.