Grilled Rhode Island Stuffed Banana Peppers

Introduction

Rhode Island is home to some of the tastiest local produce, and banana peppers are no exception. Using the Arteflame Grill, we elevate this simple dish by transforming fresh, local Rhode Island banana peppers into juicy, sausage-stuffed bundles of deliciousness. With a smoky char from the center grill grate and a bubbly cheese finish from the flat cooktop, each bite explodes with flavor. No oven, no pots, just beautiful grilling in its purest form. Let’s fire up that grill and make these peppers unforgettable.

Ingredients

• 6 large Rhode Island banana peppers
• 1 lb Italian sausage, casings removed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste
• Optional: crushed red pepper flakes

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the fire bowl.
2. Stack small to medium-sized firewood on top of the soaked napkins.
3. Ignite the napkins and let the fire build heat for about 20 minutes while you prep the food.

Step 2: Prep the Peppers

1. Wash the banana peppers.
2. Slice lengthwise on one side and remove seeds and membranes.

Step 3: Make the Stuffing

1. In a bowl, mix sausage, mozzarella, Parmesan, parsley, garlic, salt, pepper, and optional red pepper flakes.

Step 4: Stuff the Peppers

1. Fill each pepper cavity with the sausage mix, packing tightly.

Step 5: Grill the Peppers

1. Place a dab of butter on the flat cooktop griddle, toward the center zone where it’s hotter.
2. Lay stuffed peppers cheese-side up and cook gently to sear the bottoms and begin melting the cheese.
3. Once the sausage reaches an internal temp of 150°F, move the peppers to a hotter zone and place them briefly over the center grill grate to char the pepper skins slightly and bubble the cheese.
4. Remove from grill when the internal temp is around 160°F so residual heat carries it up to 165°F.

Tips

• Make sure the sausage mixture is well packed into the peppers so it grills evenly.
• The closer to the center of the cooktop, the hotter the surface—use this to manage doneness.
• Butter helps enhance the sear and adds richer flavor than oil.
• No need to pre-cook the sausage—the Arteflame will cook it through beautifully.
• Let the peppers rest for 5 minutes before serving to finish internal cooking.

Variations

1. Spicy Chorizo & Queso: Use spiced Spanish chorizo and stuff with Manchego cheese and cilantro.
2. Vegetarian Delight: Replace sausage with grilled mushrooms, onions, and spinach mixed with ricotta and feta.
3. BBQ Pulled Pork: Use smoked pulled pork and pepper jack cheese for a southern twist.
4. Seafood Stuffed: Use chopped grilled shrimp or crab, zucchini, and lemon garlic herb butter.
5. Greek Style: Ground lamb, crumbled feta, mint, oregano, and tzatziki drizzle after grilling.

Best Pairings

• Crusty garlic bread grilled on the Arteflame
• Grilled corn on the cob with herb butter
• Light arugula salad with lemon vinaigrette
• Chilled white sangria or a crisp IPA
• Grilled peach halves with honey for dessert

Conclusion

Grilling stuffed banana peppers on the Arteflame brings out flavors that ovens and pans simply can’t match. With its high-temperature sear and multi-zone griddle, you have total control over texture and taste. Whether you’re keeping it classic with sausage and cheese or trying one of the delicious variations, this recipe is your next favorite grill session.