Texas Grilled Stuffed Bell Peppers

Introduction

These Texas Grilled Stuffed Bell Peppers bring big flavor with classic ingredients and a twist of smoky grill magic. Using only the Arteflame grill, we layer together juicy seared ground beef, seasoned rice, and perfectly charred bell peppers that hold it all together. With no need for pots, pans, or an oven, the Arteflame’s flat top cooktop and blazing hot center grill grate get the job done beautifully. Let’s bring bold Texas flavor to your grill!

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground beef (80/20 for best flavor)
• 1 cup cooked rice
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 1 cup shredded cheddar cheese
• 2 tbsp butter (for flat top griddle)
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of your Arteflame grill.
2. Pour vegetable oil over them generously.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build for about 20 minutes.
5. Your grill is ready when the cooktop is sizzling hot and the center grate is red-hot (around 1,000°F).

Step 2: Prepare the Bell Peppers

1. Cut off the tops of the bell peppers and remove seeds and membranes.
2. Brush the outsides with a bit of melted butter for a gorgeous sear.
3. Set aside while you prepare the filling.

Step 3: Sear the Ground Beef

1. Form the ground beef into a wide patty and sear it directly on the center grill grate for 1 minute per side to lock in juices.
2. Move it to the hotter part of the flat top griddle and break it apart with a spatula.
3. Add chopped onions and garlic to the meat while cooking.
4. Cook until no longer pink and mix in paprika, cumin, chili powder, salt, pepper, and Worcestershire sauce.

Step 4: Assemble the Stuffing

1. Remove the beef mixture from the hot zone and stir in cooked rice and shredded cheddar cheese right on the flat top.
2. Toss gently until the cheese is melty and evenly combined.

Step 5: Grill the Stuffed Peppers

1. Spoon the filling into each bell pepper generously.
2. Place the stuffed peppers on the flat griddle cooktop closer to the outer edge where it’s slightly cooler.
3. Grill for about 20–25 minutes, rotating occasionally, until the peppers are tender and charred.

Step 6: Finish and Serve

1. Remove from the grill once internal stuffing temperature reaches 150°F (it will rise to 165°F off-heat).
2. Let rest 5 minutes, then garnish with fresh parsley.

Tips

• Use butter instead of oil for better flavor.
• Cook meat to 15°F below final temperature to finish with carryover heat.
• The hotter zone near the center griddle is perfect for browning and searing, while the outer zone is ideal for slow finishing.
• Try wood like oak or hickory for added smoky flavor.
• Use gloves or tongs when rotating peppers to avoid burning your hands.

Variations

1. Tex-Mex Stuffed Peppers: Add black beans, corn, and top with pepper jack cheese for spicy southwestern flair.
2. BBQ Bacon Peppers: Mix in chopped cooked bacon and drizzle with your favorite BBQ sauce before grilling.
3. Vegetarian Peppers: Swap ground beef with grilled mushrooms and zucchini, and use rice and cheese to keep it hearty.
4. Italian-Style Peppers: Use ground Italian sausage, marinara sauce, mozzarella, and a pinch of oregano.
5. Breakfast Stuffed Peppers: Fill with scrambled eggs, cooked sausage, and cheddar cheese for a grilled breakfast treat.

Conclusion

This Texas-style grilled stuffed bell pepper recipe packs big flavor and unbeatable smokiness. The Arteflame grill’s unique heat zones and solid cooktop let you craft a show-stopping dinner without fuss—and without dirty dishes. It’s the simplest way to elevate a backyard classic.

Best Pairings

• Classic Texas coleslaw with tangy vinegar dressing
• Grilled corn on the cob brushed with butter and chili lime
• Texas-style sweet tea or a smoky bourbon cocktail
• Grilled peach halves for dessert