North Carolina Fire-Roasted Pimento Cheese Peppers

Introduction

Welcome to bold Carolinian flavor! These North Carolina Fire-Roasted Pimento Cheese Stuffed Peppers are packed with creamy, tangy pimento cheese and charred to perfection on the Arteflame grill. Whether you’re serving them as a hearty appetizer or a stunning side, they deliver the perfect combination of smokey, creamy, and crispy textures you’ll fall in love with. Grilled entirely on your Arteflame, this dish showcases how versatile open-fire cooking can be—with no need for an oven or even a pan!

Ingredients

• 4 medium red bell peppers, halved and deseeded
• 2 cups shredded sharp cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup diced fire-roasted pimentos (drained)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 2 tbsp unsalted butter (for griddle greasing)
• Chopped green onions or parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Roll up three paper napkins and soak them with a bit of vegetable oil.
2. Place them in the center fire bowl of the Arteflame grill.
3. Stack seasoned firewood above the napkins and light the napkins.
4. Let the grill come to temp (about 20 minutes). You'll be ready to cook when the center reaches around 1,000°F and the flat cooktop evenly radiates heat.

Step 2: Prepare the Pimento Cheese

1. In a bowl, combine the shredded cheddar, cream cheese, mayonnaise, fire-roasted pimentos, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
2. Mix until well combined and creamy. Set aside.

Step 3: Prepare and Stuff the Peppers

1. Cut your bell peppers in half lengthwise and remove the seeds and membranes.
2. Spoon the pimento cheese mixture generously into each pepper half.

Step 4: Grill the Stuffed Peppers

1. Place 1 tbsp of butter on the flat cooktop griddle and let it melt. Spread with your spatula near the hotter inner ring.
2. Arrange the stuffed peppers cheese side up on a medium-high zone of the flat griddle, closer to the center for faster cooking.
3. Grill for 10–12 minutes until the bottoms are slightly charred and the cheese is melted and bubbling.
4. Optional: Use a spatula to gently rotate if you'd like a crisper char along the edges or move peppers to cooler areas for more gradual cook-through.

Step 5: Garnish and Serve

1. Carefully remove the peppers from the grill.
2. Sprinkle with chopped green onions or parsley before serving hot.

Tips

• Use red, yellow, or orange bell peppers for a sweeter flavor profile.
• Soften cream cheese in advance for easy mixing.
• Use a spatula to carefully reposition peppers so you utilize different heat zones for perfect charring without burning.
• Avoid putting the cheese side down—it will spill and stick!
• Peppers are done when the bottoms are soft but still firm enough to hold the filling.

Variations

1. Spicy Jalapeño Pimento Peppers: Substitute half the bell peppers with large jalapeños for a zesty kick.
2. BBQ Pulled Pork Peppers: Add a spoonful of Carolina-style pulled pork atop the pimento filling for a smoky meat variation.
3. Bacon-Packed Pimento Peppers: Mix crisped bacon bits into the pimento cheese before stuffing for added crunch and saltiness.
4. Southwest Cheddar Peppers: Add black beans, corn, and cilantro to the cheese filling for a Tex-Mex twist.
5. Goat Cheese Pimento Peppers: Swap out half the cheddar for creamy goat cheese to bring a rich tang to the overall taste.

Best pairings

• Grilled ribeye or reverse-seared skirt steak
• Sweet tea or a cold IPA
• Grilled cornbread with honey butter
• Coleslaw or tangy cucumber salad
• Peach cobbler for dessert

Conclusion

These North Carolina Fire-Roasted Pimento Cheese Peppers are the perfect expression of southern comfort meets fire-kissed flavor. Cooking on the Arteflame grill enhances their natural sweetness with a smoky char you just can’t get indoors. Plus, cleanup is a breeze, and the vibrant presentation makes them ideal for your next gathering or cookout.