Introduction
Grilled Cheese Soufflé Stuffed Peppers combine the light, fluffy texture of a cheese soufflé with the smoky, sweet flavor of grilled bell peppers. This unique take on stuffed peppers makes for a decadent yet comforting dish, perfect for any occasion. Grilling the peppers on the Arteflame adds a charred smokiness that enhances the creamy, cheesy filling.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange)
- 1 cup grated Gruyère cheese (or your preferred cheese)
- 1/2 cup Parmesan cheese, grated
- 3 large eggs (separated into yolks and whites)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk (warm)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper (to taste)
- Pinch of nutmeg (optional)
- 1 tbsp olive oil (for brushing)
Instructions
Step 1: Fire Up the Arteflame Grill
Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Let the grill heat up for about 20 minutes until the flat cooktop reaches medium heat.
Step 2: Prepare the Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil, and season with salt and pepper.
Step 3: Grill the Peppers
Place the peppers cut side down on the flat cooktop of the Arteflame grill. Grill for 5-7 minutes until they begin to soften and char slightly. Remove from the grill and set aside.
Step 4: Prepare the Cheese Soufflé Mixture
In a small saucepan, melt the butter over medium heat on the grill. Stir in the flour and cook for 1-2 minutes to create a roux. Slowly whisk in the warm milk, stirring constantly until thickened. Remove from heat and stir in the Dijon mustard, Gruyère cheese, Parmesan cheese, salt, pepper, and a pinch of nutmeg. Let the mixture cool slightly, then stir in the egg yolks.
Step 5: Whip the Egg Whites
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture, being careful not to deflate them.
Step 6: Stuff the Peppers
Fill each grilled pepper with the cheese soufflé mixture, ensuring they are filled to the top.
Step 7: Grill the Stuffed Peppers
Place the stuffed peppers on the outer edge of the Arteflame grill, where the heat is moderate. Grill for 10-15 minutes, rotating occasionally, until the soufflé filling is puffed up and golden.
Step 8: Serve
Once the soufflé filling is golden and puffed, remove the peppers from the grill. Serve immediately while the soufflé is still fluffy and warm. Garnish with fresh herbs like parsley or thyme if desired.
Tips
- Soufflé Success: Be gentle when folding the egg whites into the cheese mixture to ensure a light and airy soufflé.
- Grilling Time: Make sure to grill the peppers long enough to soften them, but not so much that they collapse under the soufflé.
- Cheese Variations: Feel free to use cheddar, Swiss, or any melty cheese you prefer.
Variations
- Herbed Cheese Soufflé: Add fresh chopped herbs like chives, thyme, or parsley to the cheese mixture for extra flavor.
- Spicy Soufflé Peppers: Mix in a pinch of cayenne pepper or red pepper flakes for a little heat.
- Cheddar and Bacon Peppers: Add cooked bacon bits and use sharp cheddar cheese for a heartier variation.
- Mushroom Cheese Soufflé: Sauté mushrooms and fold them into the cheese mixture for an earthy twist.
- Vegan Soufflé Peppers: Use plant-based milk, vegan cheese, and aquafaba (chickpea water) in place of eggs for a vegan-friendly version.
Best Pairings
- Side Dishes: Serve with a fresh green salad, grilled vegetables, or crusty bread to complement the rich, cheesy filling.
- Drinks: Pair with a glass of Chardonnay or sparkling water with lemon for a refreshing contrast to the richness.
Conclusion
Grilled Cheese Soufflé Stuffed Peppers are a fun and flavorful twist on both soufflés and stuffed peppers. The light and airy cheese filling combined with the smoky, charred peppers makes for a unique and satisfying meal that’s sure to impress.
