Grilled Stuffed Bell Peppers Illinois – Sausage & Rice

Introduction

Grilled stuffed bell peppers are a delicious and hearty meal perfect for any cookout. Using the Arteflame grill, we sear the Italian sausage at a sizzling 1,000°F before combining it with rice and stuffing it into colorful bell peppers. These peppers are then grilled to perfection, locking in the flavors while keeping the filling moist and tender. The high heat and even cooking surface of the Arteflame ensure the best results every time.

Ingredients

• 4 large bell peppers (any color)
• 1 lb Italian sausage (mild or spicy)
• 1 cup cooked rice
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp butter (for grilling)
• Fresh parsley for garnish
• Grated Parmesan cheese (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins inside the grill.
3. Stack firewood over the soaked napkins.
4. Light the paper and allow the fire to build for about 20 minutes.

Step 2: Prepare the sausage filling

1. Place the Italian sausage on the center grill grate and sear at 1,000°F for 2-3 minutes per side to lock in the juices.
2. Move the seared sausage to the flat cooktop and cook until fully done.
3. Remove the sausage from the grill and chop into small pieces.
4. In the same area on the flat cooktop, melt butter and sauté the onions, garlic, and tomatoes until soft.
5. Mix the sausage, rice, sautéed vegetables, salt, black pepper, and red pepper flakes in a bowl.

Step 3: Stuff the peppers

1. Cut the tops off the bell peppers and remove the seeds.
2. Stuff each pepper with the sausage and rice mixture.
3. Top each pepper with shredded mozzarella cheese.

Step 4: Grill the stuffed peppers

1. Place the stuffed peppers on the outer area of the flat griddle cooktop where the heat is moderate.
2. Grill for 15-20 minutes, occasionally rotating for even cooking.
3. Remove from grill when peppers are tender and cheese is melted.

Step 5: Serve and enjoy

1. Garnish with fresh parsley and Parmesan cheese if desired.
2. Serve hot and enjoy the smoky, robust flavors from the open grill.

Tips

• Pre-cook your rice before grilling to save time.
• Use mild or spicy Italian sausage depending on your preference.
• Grill on the edge of the cooktop if you prefer a slower, more even cook.
• Remove the peppers 15°F before the desired internal temperature as they will continue to cook off the heat.
• Experiment with different cheese varieties for added depth of flavor.

Variations

• Greek Style: Use ground lamb instead of Italian sausage, add feta cheese and oregano.
• Mexican Inspired: Use chorizo, black beans, and cheddar cheese for a spicy twist.
• Vegetarian Delight: Use quinoa instead of rice, add mushrooms and spinach.
• BBQ Flare: Mix in barbecue sauce, use smoked gouda cheese for a smoky taste.
• Mediterranean Touch: Use ground turkey, sun-dried tomatoes, and basil-infused rice.

Conclusion

Grilled stuffed bell peppers on the Arteflame grill are packed with flavor and a must-try for any grilling enthusiast. The direct searing method locks in the juices, while the flat griddle ensures even cooking without burning. Give this recipe a try and wow your family and friends with gourmet-level grilled stuffed peppers!

Best pairings

• Grilled asparagus with garlic butter
• Roasted sweet potatoes on the flat cooktop
• Grilled corn on the cob with Parmesan butter
• A crisp Italian salad with balsamic dressing
• A glass of Illinois Chardonnay