Ohio Grilled Stuffed Hungarian Peppers

Introduction

These flavor-packed Ohio Grilled Stuffed Hungarian Peppers take on a whole new depth when cooked on the Arteflame grill. By combining spicy Hungarian peppers with creamy cheese and savory sausage, then grilling everything to perfection on the Arteflame's flat top and center grill grate, you get tender, juicy bites with a touch of char and a burst of smoky flavor. This is a must-try backyard grilled appetizer or main dish that’s impressive and delicious, all easily done without any oven or pans.

Ingredients

• 8 Hungarian peppers (medium size, tops cut and seeds removed)
• 1 lb ground sausage (spicy or sweet based on preference)
• 1 cup cream cheese (room temperature)
• 1 cup shredded mozzarella cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp fresh parsley (chopped)
• 2 tbsp unsalted butter (for the griddle)
• Salt and pepper to taste
• Toothpicks (to secure tops if needed)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the center of your Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the fire burn until the grill is ready, about 20 minutes.

Step 2: Prepare the filling

1. In a large bowl, mix the ground sausage, cream cheese, shredded mozzarella, garlic powder, smoked paprika, chopped parsley, salt, and pepper.
2. Mix thoroughly until well combined.

Step 3: Stuff the peppers

1. Carefully spoon the mixture into the cleaned Hungarian peppers.
2. Pack tightly and secure with a toothpick if needed to hold shape while cooking.

Step 4: Start grilling

1. Place a tablespoon of butter onto the Arteflame griddle close to the center for higher heat.
2. Place the stuffed peppers on the buttered flat top cooktop (close to the center for a higher sizzle).
3. Grill, rotating every few minutes to brown and blister all sides evenly.
4. Cook until the sausage is fully cooked, and the cheese is melted and gooey (about 15-20 minutes) or until internal temperature reaches 160°F. Remove at 145°F as it will continue to cook.

Step 5: Serve

1. Let the peppers rest for a few minutes before serving.
2. Sprinkle fresh parsley over the top just before serving.

Tips

• Use the flat cooktop around the center grate for even searing without burning.
• If your sausage mixture is a bit too soft, refrigerate for 10–15 minutes before stuffing the peppers.
• Always pull the meat off the grill at least 15°F before reaching target internal temp to allow for carryover cooking.
•  Using butter on the griddle enhances flavor and makes the skin blister beautifully.
• Cook over the hot zone near the center, but rotate outward if the peppers begin to blacken too fast.

Variations

• Cheddar Bacon Peppers: Swap mozzarella for shredded sharp cheddar and mix in crisp bacon bits for smoky, cheesy richness.
• Tex-Mex Peppers: Add black beans, cumin, and jalapeños to the filling, and top with cilantro and lime after grilling.
• Veggie Lovers: Use a plant-based sausage and mix in finely diced mushrooms, onions, and zucchini for a hearty vegetarian version.
• Greek Style: Mix in feta cheese, chopped olives, and oregano into the filling. Serve with tzatziki on the side.
• BBQ Pulled Pork Peppers: Replace sausage with pulled pork and barbecue sauce, topped with pepper jack cheese.

Conclusion

This Ohio-style recipe for Grilled Stuffed Hungarian Peppers cooked entirely on the Arteflame brings together bold, smoky, and savory elements in every bite. The even sear from the steel cooktop and juicy center from the hot grill make these peppers a showstopper every time.

Best pairings

• Cold lager or light IPA
• Grilled garlic bread on the Arteflame griddle
• Fresh garden salad with lemon vinaigrette
• Grilled corn with butter and herbs
• Chilled melon slices or lemonade for a summer finish