Introduction
These Italian stuffed peppers are filled with savory Italian sausage, mozzarella cheese, herbs, and tomato sauce. Grilling them on the Arteflame grill adds a smoky, charred flavor that enhances the natural sweetness of the peppers. Perfect for a hearty dinner or a satisfying lunch, these peppers are a crowd-pleaser.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange)
- 1 lb Italian sausage (mild or spicy, casing removed)
- 1 cup cooked rice (or cooked quinoa)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce (plus extra for serving)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- Fresh basil or parsley (for garnish)
Instructions
Step 1: Fire Up the Arteflame Grill
Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Let the grill heat for about 20 minutes until the flat cooktop reaches medium-high heat.
Step 2: Prepare the Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil, and season with salt and pepper.
Step 3: Cook the Filling
On the flat cooktop, heat olive oil and add the chopped onion and garlic. Sauté for 3-4 minutes until softened. Add the Italian sausage, breaking it up as it cooks, and sauté until browned, about 5-7 minutes. Stir in the tomato sauce, oregano, basil, cooked rice, and half of the mozzarella and Parmesan cheeses. Season with salt and pepper to taste.
Step 4: Stuff the Peppers
Fill each bell pepper with the sausage and rice mixture, pressing it down to pack the filling. Top each pepper with the remaining mozzarella and Parmesan cheese.
Step 5: Grill the Stuffed Peppers
Place the stuffed peppers on the outer edge of the Arteflame grill, where the heat is moderate. Grill for 15-20 minutes, rotating occasionally, until the peppers are tender and the cheese is melted and golden brown.
Step 6: Serve
Once the peppers are tender and the cheese is bubbly and golden, remove them from the grill. Garnish with fresh basil or parsley, and serve with extra tomato sauce on the side.
Tips
- Pepper Preparation: For softer peppers, you can pre-grill them for 5 minutes before stuffing.
- Cheesy Topping: Add extra mozzarella for an extra cheesy, bubbly topping.
- Sausage Choices: Use spicy Italian sausage for a kick, or a mix of mild and spicy for balanced heat.
Variations
- Vegetarian Italian Peppers: Use a mixture of sautéed mushrooms, spinach, and ricotta cheese for a vegetarian filling.
- Pasta-Stuffed Peppers: Replace the rice with cooked pasta for a twist on stuffed peppers.
- Spicy Peppers: Add red pepper flakes to the sausage mixture for extra heat.
- Quinoa Stuffed Peppers: Use cooked quinoa instead of rice for a healthier grain option.
- Caprese Stuffed Peppers: Mix fresh mozzarella, cherry tomatoes, and basil for a caprese-inspired version.
Best Pairings
- Side Dishes: Serve with a fresh arugula salad, roasted vegetables, or garlic bread to complement the rich flavors of the stuffed peppers.
- Drinks: Pair with a glass of Chianti or a crisp white wine like Pinot Grigio.
Conclusion
Grilled Italian Stuffed Peppers on the Arteflame grill are a delicious way to enjoy the classic flavors of Italian sausage, cheese, and herbs, all wrapped in smoky, tender bell peppers. This hearty and flavorful dish is sure to impress at any dinner gathering.
