Grilled Bison Stuffed Peppers – North Dakota Style

Introduction

Give classic stuffed peppers a bold twist with fire-grilled bison, wild rice, and melty cheese all sizzled to perfection on the Arteflame grill. This North Dakota-inspired recipe brings together wholesome ingredients and open-fire grilling for a smoky, flavor-packed meal. With no need for an oven or pots and pans, this recipe is 100% cooked over fire and steel. Get ready for an evening on the patio with minimal cleanup and maximum taste!

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 lb ground bison
• 1 cup cooked wild rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp unsalted butter (for griddle)
• Fresh parsley for garnish (optional)

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 some vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack dry firewood over the napkins in a teepee shape.
3. Light the napkins and allow the fire to build up for 20 minutes until the grill center reaches 1,000°F and the cooktop is fully heated.

Step 2: Prep the Peppers

1. Slice the tops off the bell peppers and remove the seeds and inner ribs. Set aside.

Step 3: Sear the Bison

1. Add a tablespoon of butter to the hot center flat top cooktop area of the Arteflame.
2. Form the bison into large chunks and place them on the center grill grate for an intense sear.
3. Let the bison sear for 2 minutes per side to lock in juices, then move the chunks to the griddle to finish cooking evenly.
4. Use your spatula to break up the seared chunks and continue cooking.

Step 4: Cook the Filling

1. Slide the cooked bison to a medium-heat zone on the griddle.
2. Add the diced onions and garlic with a tablespoon of butter right next to it and sauté until translucent.
3. Mix in the cooked wild rice, paprika, cumin, salt, and pepper. Stir to combine.

Step 5: Assemble the Peppers

1. Spoon the bison-wild rice mix into the hollowed peppers.
2. Top each with a mix of cheddar and Monterey Jack cheese.

Step 6: Grill the Stuffed Peppers

1. Place the stuffed peppers near the outer ring of the griddle where the heat is gentler.
2. Grill for about 15-20 minutes, rotating occasionally. The cheese should melt and the peppers should soften with light char marks.

Step 7: Serve

1. Remove from grill once cheese is bubbly and internal mix is heated through.
2. Let rest for 5 minutes, garnish with fresh parsley, and serve hot.

Tips

• Always pre-sear the meat on the center grill grate at 1,000°F for a juicy and flavorful base.
• Move the meat to the flat griddle to finish, optimizing control without burning.
• Remove stuffed peppers from the grill when the internal temp is 15°F below the target; they'll continue to cook as they rest.
• Butter enhances grilling flavor better than olive oil on the griddle top.
• Taste and adjust seasoning for the filling before stuffing the peppers.

Variations

1. Tex-Mex Bison Peppers: Add black beans, corn, jalapeños, and taco seasoning to the filling for bold southwestern flavors.
2. Italian-Style Peppers: Use Italian sausage instead of bison, add fresh chopped basil, and top with mozzarella and marinara sauce.
3. Mediterranean Peppers: Mix lamb, pine nuts, chickpeas, and crumbled feta into the stuffing along with fresh mint and cumin.
4. Vegetarian Wild Rice Peppers: Swap bison for sautéed mushrooms and zucchini blended with quinoa and wild rice.
5. Breakfast-Stuffed Peppers: Use scrambled eggs, breakfast sausage, and hash browns finished with cheddar for a morning twist.

Best pairings

• Cold North Dakota craft beer (IPA or Amber Ale)
• Grilled sweet corn brushed with chili-lime butter
• Fire-roasted potato wedges
• Crisp garden salad with vinaigrette
• Grilled peaches with a drizzle of honey for dessert

Conclusion

Stuffed Bell Peppers on the Arteflame grill bring North Dakota flavor and open-fire magic together in one sizzling recipe. From seared bison to melty cheese, you’ll love how easy and delicious it is to make everything right on this versatile flat-top grill.