Wisconsin Grilled Stuffed Peppers

Introduction

Stuffed with nutty Wisconsin wild rice and melty cheese, these colorful bell peppers are grilled to perfection on the Arteflame. This recipe makes the most of direct wood-fired grilling for rich flavor and stunning presentation. Using the Arteflame’s flat top cooktop delivers the perfect sear with no burning—just pure, smoky goodness.

Ingredients

• 4 large bell peppers (red, yellow or orange)
• 1 cup cooked Wisconsin wild rice
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup chopped cooked mushrooms
• 1/4 cup diced red onion
• 1 garlic clove, minced
• 2 tbsp butter (plus more for the grill)
• Salt and pepper to taste
• Fresh chopped parsley for garnish
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood (for the Arteflame grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil onto 3 paper napkins and place them in the center of the Arteflame grill.
2. Build a small tower of dry firewood on top of the napkins.
3. Light the napkins with a match or lighter and let the fire build for about 20 minutes.
4. The flat top cooktop will heat up around the edges; the center grill grate gets over 1,000°F.

Step 2: Prep the peppers

1. Cut the tops off the bell peppers and remove seeds and membranes.
2. Rub the outside of each pepper with a small amount of butter to help with searing.

Step 3: Make the wild rice filling

1. In a bowl, combine the cooked Wisconsin wild rice, shredded cheddar cheese, mushrooms, red onion, garlic, salt, and pepper.
2. Mix gently to combine.

Step 4: Stuff and grill

1. Fill each bell pepper with the wild rice mixture.
2. Place stuffed peppers upright on the flat top cooktop, close to the higher heat zone but not directly over center flame.
3. Cook for about 15–20 minutes, turning occasionally to get an even char on every side. Rotate the peppers closer or further from the center depending on the heat level needed.
4. Top with extra cheese in the final 3 minutes for a gooey finish.

Step 5: Garnish and serve

1. Remove from the grill and let rest for 2-3 minutes.
2. Sprinkle with fresh parsley before serving.

Tips

• Use butter for grilling instead of oil for richer flavor.
• Don't overstuff the peppers to allow for even cooking.
• Adjust pepper placement on the cooktop based on heat zones—the outer edge is cooler for finishing or holding food warm.
• Smoking wood chips added to the fire can enhance flavor.
• Prep your filling ahead of time to make grilling day easier.

Variations

1. Southwest Style: Add black beans, corn, pepper jack cheese, and chili powder to the filling for a zesty twist.
2. Italian Style: Use mozzarella cheese, basil, sun-dried tomatoes, and cooked farro instead of rice.
3. Tex-Mex Beef: Mix in cooked ground beef, cumin, and cheddar for a hearty version.
4. Mediterranean: Add feta cheese, olives, and roasted eggplant for bold, savory flavors.
5. Vegan Delight: Swap cheese for a plant-based alternative and add chickpeas for protein.

Best pairings

• Grilled flat iron steak with reverse sear using the center grill grate
• Chilled Wisconsin beer or dry white wine like Sauvignon Blanc
• Grilled corn on the cob slathered in butter and herbs
• Mixed greens salad with raspberry vinaigrette
• Grilled peaches or pineapple for dessert

Conclusion

Grilling Wisconsin wild rice-stuffed peppers on the Arteflame delivers unbeatable wood-fired flavor, rich textures, and beautiful presentation. With the right heat zones and a butter-seared finish, this dish looks amazing and tastes even better—all without needing an oven or extra pans. Perfect for bringing vibrant veggies to life right on the grill.