Italian Stuffed Bell Peppers with Sausage & Cheese

Introduction

These stuffed bell peppers are packed with savory Italian sausage, gooey cheese, and grilled to perfection. Using the Arteflame grill, we sear the sausage at 1,000°F to lock in juices before bringing it up to temperature on the flat cooktop. The bell peppers develop a beautiful smoky char while staying perfectly tender. No pots, pans, or oven needed—just fire, steel, and unbeatable flavor.

Ingredients

• 4 large sweet bell peppers (any color)
• 1 lb Italian sausage (mild or spicy)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 2 cloves garlic, minced
• 1/2 small onion, finely diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp butter
• Fresh basil for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill.
3. Stack firewood over the soaked napkins.
4. Light the napkins and let the fire build up.
5. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the bell peppers

1. Slice the tops off the bell peppers and remove the seeds and membranes.
2. Lightly butter the outsides of the bell peppers and set aside.

Step 3: Sear the Italian sausage

1. Place the Italian sausage on the center grill grate.
2. Sear for about 2 minutes per side until caramelized.
3. Move the sausage to the flat griddle cooktop to cook through.
4. Once fully cooked, remove from the grill and chop into small pieces.

Step 4: Cook the filling

1. Add butter to the flat cooktop griddle.
2. Saute the diced onion and minced garlic until fragrant.
3. Stir in the chopped sausage, salt, black pepper, and red pepper flakes.
4. Mix in ricotta, mozzarella, and Parmesan cheese.
5. Cook until cheese is melted and everything is well combined.

Step 5: Stuff and grill the peppers

1. Fill each bell pepper with the sausage and cheese mixture.
2. Place the stuffed peppers on the flat cooktop griddle near the center for higher heat.
3. Grill for 10-15 minutes, rotating occasionally, until peppers are tender and slightly charred.

Step 6: Serve and enjoy

1. Remove peppers from the grill when tender.
2. Let rest for a few minutes before serving.
3. Garnish with fresh basil and enjoy!

Tips

• Remove the sausage from the grill when it’s about 15°F below the target temperature, as it continues cooking after removal.
• Use butter instead of oil for a richer flavor.
• For extra char, place the peppers closer to the center cooktop when grilling.
• Use a mix of bell pepper colors for a more vibrant presentation.

Variations

1. Spicy Italian: Use hot Italian sausage and add extra red pepper flakes for a fiery kick.
2. Caprese Style: Swap mozzarella for fresh burrata and add cherry tomato halves before serving.
3. Mediterranean Inspired: Use feta cheese instead of mozzarella and add chopped olives.
4. Tex-Mex Twist: Replace Italian sausage with chorizo and mix in shredded cheddar.
5. Vegetarian Delight: Swap sausage for sautéed mushrooms and spinach.

Conclusion

Grilling these stuffed bell peppers on the Arteflame brings out incredible flavors, from the smoky caramelized peppers to the juicy sausage and perfectly melted cheese. With the even heat of the flat cooktop griddle, every bite is rich, cheesy, and irresistible. Try these variations or create your own for a delicious twist on a classic dish!

Best Pairings

• Grilled garlic bread
• Roasted asparagus
• A crisp Italian salad
• Chianti or Sangiovese wine
• Grilled polenta cakes