South Carolina Grilled Andouille Rice Stuffed Poblanos

Introduction

This smoky, flavor-packed dish features South Carolina rice, spicy andouille sausage, and fire-charred poblano peppers grilled to perfection on the Arteflame. With every bite, you’ll get a balance of bold heat, savory meat, and creamy rice. The unique cooking zones of the Arteflame ensure that each pepper is stuffed, grilled, and finished with mouthwatering results. Whether you’re cooking for a weekend gathering or just spicing up a weekday meal, this recipe brings together Southern charm and fire-grilled finesse.

Ingredients

• 6 large poblano peppers
• 1 ½ cups cooked South Carolina long grain rice
• 1 lb andouille sausage, casing removed and crumbled
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pepper jack cheese, shredded
• 2 tbsp unsalted butter
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Drizzle vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the napkins and light the paper.
3. Let the fire build. The grill will be ready to cook in about 20 minutes.

Step 2: Prep the Peppers

1. While the grill is heating, slice the poblano peppers lengthwise and remove the seeds and membranes.
2. Set aside for stuffing later.

Step 3: Cook the Sausage and Aromatics

1. Move to the flat griddle zone closest to the center heat.
2. Add 1 tbsp butter to the cooktop.
3. Sauté the onion and garlic until translucent, about 5 minutes.
4. Add the crumbled andouille sausage and cook until browned and cooked through, about 10 minutes.

Step 4: Mix and Stuff

1. Move the cooked sausage mixture to the outer griddle ring to stay warm.
2. In a mixing bowl (use grill-safe if preferred), combine cooked rice, sausage mixture, shredded cheese, and salt and pepper.
3. Stuff each poblano pepper generously with the rice and sausage filling.

Step 5: Grill the Stuffed Poblanos

1. Place the stuffed poblanos directly on the outer zone of the flat top cooktop cut side up.
2. Cook with indirect heat for 10–15 minutes, rotating occasionally for even charring on the pepper.
3. The cheese should be melted and the peppers lightly blistered.

Step 6: Serve

1. Carefully remove poblanos from the grill.
2. Garnish with chopped cilantro and serve with lime wedges.

Tips

• Use butter instead of oil on the griddle for rich flavor.
• Cook all components directly on the Arteflame—no need for pots or pans.
• Peppers are best grilled on the outer flat zone to retain shape and texture without burning.
• For extra heat, mix in diced jalapeños into the stuffing mix.
• Remove grilled meats 15°F below the final temperature to allow carryover cooking.

Variations

1. Creole Style: Add diced celery, green peppers, and thyme for a southern Creole twist.
2. Mediterranean Flair: Swap out andouille for spicy lamb merguez and add chopped olives and feta.
3. Veggie Supreme: Leave out sausage and add grilled mushrooms, black beans, and roasted corn.
4. Tex-Mex Cheddar: Replace pepper jack with cheddar and add enchilada sauce to stuffing.
5. Coastal Carolina Shrimp: Mix grilled chopped shrimp with rice instead of sausage for a seafood spin.

Best pairings

• Grilled corn with lime butter
• Charred pineapple salsa
• Smoky black beans
• A cold, citrusy wheat beer or lemonade

Conclusion

These South Carolina rice-stuffed poblanos are hearty, spicy, and utterly satisfying. Cooked entirely on the Arteflame grill, you get impeccable char, mouthwatering flavor, and a beautiful presentation. Whether you're feeding a crowd or bringing grilled elegance to a family dinner, this dish delivers every time.