South Dakota Grilled Wild Rice Stuffed Peppers

Introduction

These South Dakota-style Wild Rice-Stuffed Peppers are loaded with savory venison, nutty wild rice, and fresh herbs, then grilled to perfection over an open flame on the Arteflame. With bold, smoky flavor and beautiful presentation, these stuffed peppers are a fantastic way to highlight local ingredients and impress your guests.

Ingredients

• 4 large bell peppers, halved and cleaned
• 1 lb ground venison
• 1 cup cooked wild rice
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup shredded smoked gouda or cheddar
• 2 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp kosher salt
• 2 tbsp butter
• 1 tbsp butter for searing meat
• Optional: red pepper flakes for heat

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place them in the center of the Arteflame grill.
3. Stack quality firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Wait approximately 20 minutes until the flat cooktop is hot and the center grill grate searing zone is over 1,000°F.

Step 2: Sear the Venison

1. Add 1 tbsp butter to the center grill grate.
2. Place the ground venison on the grate and sear quickly to lock in juices.
3. Cook until browned but not fully cooked, about 3-4 minutes.
4. Move the seared meat to the flat cooktop to continue cooking gently at a lower temp.

Step 3: Prepare the Stuffing

1. On the griddle cooktop, add 2 tbsp butter.
2. Sauté red onion and garlic until softened and fragrant.
3. Stir in the fully cooked wild rice, smoked paprika, salt, and pepper.
4. Fold in the cooked venison and fresh parsley.

Step 4: Fill and Grill the Peppers

1. Stuff each bell pepper half with the rice and venison mix.
2. Top with shredded cheese.
3. Place stuffed peppers on the cooler outer edge of the flat cooktop griddle.
4. Cover loosely with foil tent (no lid required) to help melt cheese, grill for about 10-15 minutes until peppers are soft and fillings are heated through.
5. Remove when internal temperature of filling reaches 160°F (targeting 145°F on the grill).

Step 5: Serve

1. Transfer to a platter, garnish with more parsley and a pinch of red pepper flakes if desired.
2. Serve immediately while hot and gooey.

Tips

• Use butter for grilling to bring out the best flavor.
• Always pull meat 15°F before its final temp—it finishes as it rests.
• Placement on flat cooktop matters: keep peppers on outer edge for gentle heat.
• Use wild-harvested South Dakota venison for authenticity.
• Pre-cooking the rice speeds up grilling time.

Variations

1. Southwest Style: Replace smoked gouda with pepper jack, add black beans, cumin, and corn for Tex-Mex flair.
2. Mediterranean Twist: Swap venison for lamb, add sun-dried tomatoes, Kalamata olives, and crumbled feta.
3. BBQ Bacon Bomb: Add chopped bacon, use BBQ cheddar, and drizzle with barbecue sauce before grilling.
4. Vegetarian Delight: Skip the meat, add diced mushrooms, zucchini, and a dash of soy sauce for umami richness.
5. Buffalo Blue: Add a buffalo sauce swirl to the stuffing and use crumbled blue cheese on top for bold flavor.

Best pairings

• Roasted sweet corn on the flat top grill
• Grilled sourdough garlic bread
• A crisp South Dakota Riesling or amber ale
• Grilled summer squash or asparagus
• Wild berry cobbler or grilled peaches for dessert

Conclusion

This wild rice-stuffed pepper recipe is a bold, smoky celebration of South Dakota flavors, designed perfectly for the Arteflame grill. From the juicy venison to the toasty wild rice, and the melty cheese cap, every bite is grilled to perfection—and cleanup is a breeze. Gather your friends, fire up the Arteflame, and bring local flavor to the flame.