Grilled Seafood Stuffed Peppers (Rhode Island Style) | Arteflame

Introduction

There is nothing quite like the aroma of sweet bell peppers charring over an open fire, mingling with the briny scent of fresh seafood. It instantly transports me back to breezy summer nights on the New England coast. This dish captures that magic, transforming the humble "stuffie" into a vibrant, wood-fired masterpiece that feels both rustic and indulgent. It is the kind of meal that encourages lingering around the grill with friends, glass of wine in hand, anticipating that first savory bite.

Why This Recipe is a Keeper

What makes this version truly special is the method. By cooking on the Arteflame, you get a subtle smokiness that an indoor oven simply cannot replicate. It is the perfect balance of textures: the tender, roasted pepper shell holds a savory, buttery mix of shrimp, scallops, and crab that is comforting without being too heavy. Plus, grilling the aromatics right on the plancha builds a depth of flavor that takes this dish from good to unforgettable.

Chef's Tips for Perfection

• Mind the Zones: Utilize the Arteflame’s heat gradients. Start the peppers closer to the center to get the cooking started, then slide them to the outer ring to roast gently so the bottoms do not burn.
• Dry Your Seafood: Moisture is the enemy of a fluffy stuffing. Pat your shrimp and scallops completely dry with paper towels before mixing to ensure a golden, crisp filling rather than a soggy one.

Make It Your Own

If you are watching your carbs, swap the cracker crumbs for almond flour and cauliflower rice; you will still get that delicious savory binder. For a spicy kick, try adding diced spicy sausage like Chourico, a nod to Rhode Island’s rich culinary heritage.

Ingredients

The Peppers and Seafood

• 4 large bell peppers (red, yellow, or orange for sweetness), tops removed and seeds cleaned
• 1/2 lb shrimp, peeled, deveined, and roughly chopped
• 1/2 lb bay scallops (or sea scallops chopped small)
• 1/2 cup crab meat (optional, but recommended for richness)

The Stuffing Base

• 1.5 cups crushed buttery crackers (such as Ritz) or panko breadcrumbs
• 1/2 cup onion, finely diced
• 1/2 cup celery, finely diced
• 3 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 4 tbsp unsalted butter, melted
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning (or similar seafood seasoning)
• Salt and freshly ground black pepper to taste
• Olive oil (for coating peppers and grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start your Arteflame grill by building a fire in the center using charcoal or wood. Allow it to burn down until the center cooktop reaches a high heat (over 400°F) and the outer edges are a moderate medium heat.
2. Wipe down the flat steel cooktop with a light coat of vegetable oil to season it and prevent sticking.

Step 2: Sauté the Aromatics

1. Drizzle a little olive oil on the flat cooktop surface.
2. Place the diced onions and celery directly onto the flat top. Grill them for about 5–7 minutes, moving them around with a spatula until they are soft and translucent.
3. Add the minced garlic during the last minute of cooking to prevent burning.
4. Once sautéed, slide the vegetables off the heat or into a heat-safe bowl to cool slightly.

Step 3: Create the Seafood Stuffing

1. In a large mixing bowl, combine the chopped shrimp, scallops, and crab meat.
2. Add the sautéed onion, celery, and garlic mixture to the seafood.
3. Stir in the crushed crackers (or breadcrumbs), Parmesan cheese, fresh parsley, lemon juice, and Old Bay seasoning.
4. Pour the melted butter over the mixture and toss gently until the ingredients are just combined. Season with salt and pepper.

Step 4: Stuff and Roast

1. Brush the outside of the hollowed-out bell peppers with olive oil and sprinkle with a pinch of salt.
2. Generously fill each pepper with the seafood mixture. Do not pack it down too tightly; you want the heat to penetrate the filling.
3. Place the stuffed peppers upright on the flat cooktop of the Arteflame, positioning them in the medium-heat zone (away from the direct center fire).
4. Cover the peppers with a stainless steel dome or a loose foil tent to trap the heat.
5. Grill for 20–30 minutes, or until the peppers are tender and the seafood filling is cooked through (internal temperature of 145°F).

Tips

Cooking seafood on a grill requires attention to temperature zones, which is where the Arteflame shines. Because the flat top has varying heat gradients, you can start the peppers closer to the center to get a nice sear on the bottom, then move them to the outer edge to finish roasting gently without burning the bottoms. If you find the stuffing is browning too quickly before the peppers are soft, simply move them further from the fire.

For the best texture, ensure your seafood is patted dry before mixing. Excess moisture can make the stuffing soggy rather than fluffy. Also, chopping the shrimp and scallops into bite-sized pieces ensures that every bite contains a perfect mix of flavors and allows the seafood to cook evenly within the pepper. If you want an extra golden crust, you can sprinkle a little extra parmesan or breadcrumbs on top during the last 5 minutes of grilling.

Variations

Rhode Island cuisine is diverse, and this recipe is easily adaptable to suit your personal taste preferences or dietary needs. You can shift the flavor profile significantly just by swapping a few key ingredients while keeping the core technique the same. Here are a few ways to mix it up:

• The Portuguese Twist: Add 1/2 cup of diced Chourico or Linguica sausage to the mixture. This adds a smoky, spicy kick that is very traditional in Rhode Island cooking.
• Low Carb Option: Substitute the crushed crackers with cauliflower rice and almond flour to reduce the carbohydrates while keeping the texture savory.
• Spicy Kick: Add chopped cherry peppers or a dash of cayenne pepper to the stuffing mix for added heat.
• Cheese Lovers: Mix in shredded mozzarella or sharp cheddar for a gooey, melt-in-your-mouth center.
• Vegetarian Style: Swap the seafood for chopped artichoke hearts and mushrooms for a hearty meat-free alternative.

Best pairings

To balance the richness of the buttery seafood stuffing, you want beverages and sides that offer acidity and freshness. A crisp, cold white wine is the classic choice; look for a Sauvignon Blanc or a dry Pinot Grigio, which cuts through the richness of the scallops and shrimp. If you prefer beer, a classic Rhode Island lager or a light pilsner pairs wonderfully with the smoky char of the peppers.

For side dishes, keep it light and summery. A grilled corn salad with lime and cilantro utilizes the grill while the peppers are cooking. Alternatively, a simple arugula salad with a lemon vinaigrette creates a peppery, fresh contrast to the sweet roasted peppers. If you want to double down on the carb comfort, grilled garlic bread toasted right on the Arteflame plancha is excellent for scooping up any wayward stuffing.

Conclusion

Mastering these Rhode Island Style Seafood Stuffed Peppers on your Arteflame grill is about more than just following a recipe; it is about embracing the rhythm of outdoor cooking. The sizzle of the aromatics on the plancha, the smell of roasting peppers mixing with wood smoke, and the satisfaction of a perfectly cooked seafood filling create a sensory experience that indoor cooking just cannot match.

This dish brings a taste of the New England coast to your backyard, regardless of where you live. It is elegant enough for a dinner party yet simple enough for a weeknight treat. So, fire up the grill, pour a cold drink, and enjoy the process of creating a meal that is sure to become a new favorite in your grilling repertoire.