Grilled stuffed peppers are a colorful and flavorful dish, packed with seasoned meat, rice, and cheese, then cooked to perfection on the Arteflame grill. This recipe uses the unique capabilities of the Arteflame grill to give the peppers a charred, smoky flavor while ensuring the filling is juicy and tender. Perfect for a family dinner or an impressive side dish.
Ingredients
- 4 large bell peppers (any color, tops cut off, seeds removed)
- 1 lb ground beef or turkey
- 1 cup cooked rice (white, brown, or wild)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter (for the griddle)
Instructions
1. Fire Up the Arteflame Grill
Begin by lighting your Arteflame grill. Pour vegetable oil on three paper napkins, place them in the grill, and stack firewood over the top. Light the grill, and let it heat for 20 minutes until the cooktop is ready for grilling.
2. Prepare the Filling
- Place a cast-iron skillet or directly use the flat cooktop to sauté onions and garlic with a tablespoon of butter until fragrant.
- Add the ground beef or turkey to the center grill grate for a quick sear, breaking it apart with a spatula. Cook until browned.
- Move the meat to the flat cooktop and mix in the rice, tomato sauce, paprika, cumin, salt, and pepper. Stir well until heated through.
- Fold in the shredded cheese, letting it melt into the mixture.
3. Stuff the Peppers
- Place the hollowed-out peppers on the outer edge of the flat cooktop to begin softening.
- Fill each pepper with the prepared mixture, pressing it down lightly.
4. Grill the Peppers
- Move the stuffed peppers toward the inner section of the griddle for more heat and place a dollop of butter under each for added flavor.
- Grill for about 15-20 minutes, turning occasionally, until the peppers are tender and slightly charred, and the filling is warmed through.
- Sprinkle additional cheese on top during the last 5 minutes of cooking to allow it to melt.
5. Serve and Enjoy
- Remove the peppers when the internal temperature of the filling is 15°F below the desired doneness. Let them rest for 5 minutes before serving.
Tips
- Peppers: Choose peppers that can stand upright for even cooking.
- Filling Variations: Add diced zucchini, mushrooms, or black beans for more texture and flavor.
- Cheese Topping: Try Monterey Jack, mozzarella, or feta for a unique twist.
- Heat Zones: Use the Arteflame’s outer edge for gentle cooking and the center for quick searing.
- Side Pairings: Serve with grilled corn, a fresh salad, or roasted potatoes.
Variations
1. Mexican-Style Stuffed Peppers
Substitute rice with quinoa and add black beans, corn, and a dash of chili powder. Top with avocado slices.
2. Mediterranean-Inspired Peppers
Use ground lamb, couscous, and season with oregano and cinnamon. Add feta cheese on top.
3. Vegetarian Stuffed Peppers
Skip the meat and load the filling with diced mushrooms, spinach, and chickpeas.
4. Breakfast Stuffed Peppers
Fill peppers with scrambled eggs, diced ham, and shredded cheddar for a morning treat.
5. Italian-Style Stuffed Peppers
Replace rice with orzo pasta and use Italian sausage, marinara sauce, and Parmesan cheese.
Conclusion
Grilled stuffed peppers on the Arteflame grill are a perfect blend of smoky flavors and hearty filling. The combination of searing and slow grilling ensures each pepper is perfectly cooked. Try this recipe today for a mouthwatering dish that everyone will love.
