Grilled Stuffed New Jersey Bell Peppers

Introduction

These Grilled Stuffed New Jersey Bell Peppers are bursting with flavor thanks to locally grown sweet peppers filled with a savory blend of ground beef, tomatoes, and rice. Grilled on the Arteflame grill, every ingredient is perfectly seared, smoky, and juicy. With its unique flat top cooktop and ultra-hot center grill grate, the Arteflame lets you cook the entire meal outside with zero cleanup and maximum flavor. This recipe makes a delicious appetizer or full meal straight from the grill.

Ingredients

• 6 large New Jersey bell peppers (red, green, or yellow)
• 1 lb ground beef (80/20)
• 1 cup cooked white rice
• 1 cup diced fresh tomatoes
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp unsalted butter
• 1/2 cup shredded mozzarella or cheddar cheese
• Optional: chopped parsley or scallions for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and allow the firewood to fully ignite. Wait about 20 minutes until your grill is hot and the cooktop is ready.

Step 2: Prepare the Stuffed Peppers

1. Slice the tops off the peppers and remove seeds and membranes.
2. Set the peppers aside while you prepare the stuffing.

Step 3: Cook the Ground Beef Filling

1. Add a tablespoon of butter to the inner half of the Arteflame flat top cooktop.
2. Add chopped onions and garlic, cook until translucent.
3. Add ground beef. Sear on the center grate at 1000°F to lock in juices, then move to the griddle to finish cooking.
4. Add diced tomatoes, cumin, paprika, salt, and pepper.
5. Cook until the beef is fully browned. Mix in the rice and combine well.

Step 4: Stuff and Grill the Peppers

1. Fill each bell pepper with the beef and rice mixture.
2. Top each with shredded cheese.
3. Place stuffed peppers on the outer area of the flat top cooktop where heat is moderate.
4. Cook for 15–20 minutes, turning gently for even cooking, until peppers are tender and slightly charred.

Step 5: Serve

1. Sprinkle with chopped parsley or scallions if desired.
2. Serve hot off the grill and enjoy!

Tips

• Use only the Arteflame—no oven or pots needed.
• Butter enhances the flavor better than oil for grilling.
• Pull your meat 15°F before desired doneness—it’ll finish off the grill.
• Use gloves or tongs to handle hot food and peppers safely.
• Peppers can be grilled whole for a smokier flavor before stuffing if preferred.

Variations

1. Tex-Mex Style: Add black beans, corn, and pepper jack cheese for southwestern flair.
2. Italian Inspired: Use Italian sausage instead of beef, mix in marinara and fresh basil.
3. Vegetarian Option: Substitute beef with grilled mushrooms and quinoa, add extra tomatoes for moisture.
4. Greek Style: Use ground lamb, feta, olives, and fresh dill in the stuffing.
5. Spicy Kick: Add chopped jalapeños and hot sauce to the meat mixture for extra heat.

Best Pairings

• Grilled corn on the cob with butter and chipotle spice
• Summer cucumber tomato salad with vinegar dressing
• Spicy grilled shrimp skewers
• Lightly charred flatbread brushed with garlic butter
• Chilled rosé, hard cider, or a citrusy IPA

Conclusion

Grilled Stuffed New Jersey Bell Peppers are more than just a side dish—they’re an all-in-one, flavor-packed meal cooked entirely on your Arteflame grill. With no pots, pans, or oven required, and practically zero cleanup, this is outdoor cooking at its best. Perfectly charred peppers, juicy meat, and rich cheesy stuffing—it doesn’t get better than this.