Rhode Island Grilled Stuffed Cherry Peppers

Introduction

Spicy, savory and irresistible—our Rhode Island Grilled Stuffed Cherry Peppers are the perfect cookout appetizer. These vibrant cherry peppers are filled with creamy cheese and spicy sausage, then grilled to tender perfection right on the Arteflame. With its ultra-hot center grate for searing and the flat top cooktop for even grilling, this method locks in smoky flavor, melts the filling, and brings bold, balanced heat in every bite.

Ingredients

• 20 cherry peppers (cored and seeded)
• 1/2 lb spicy Italian sausage (casings removed)
• 1/2 cup cream cheese (softened)
• 1/4 cup shredded mozzarella
• 2 tbsp grated Parmesan
• 1 tbsp chopped fresh parsley
• 1 clove garlic (minced)
• 1 tbsp unsalted butter (for griddle)
• Salt and pepper to taste

Instructions

Step 1: Fire Up the Arteflame

1. Place three paper napkins in the center of the grill.
2. Pour a bit of vegetable oil on them.
3. Stack dry firewood on top.
4. Ignite the paper napkins and let the fire build.
5. Wait about 20 minutes until the flat top is hot and the center grate is searing hot (around 1,000°F).

Step 2: Prepare the Filling

1. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, parsley, garlic, salt, and pepper.
2. Cook the sausage lightly on the flat cooktop with a little butter until browned but not fully cooked. Chop finely.
3. Mix sausage into the cheese mixture thoroughly.

Step 3: Stuff the Peppers

1. Fill each cherry pepper with the sausage and cheese mixture.
2. Press the filling in so it’s compact and slightly overflowing.

Step 4: Grill the Stuffed Cherry Peppers

1. Place stuffed cherry peppers upright on the flat cooktop griddle closer to the center for higher heat, allowing the cheese to bubble and tops to brown.
2. Cover with a heat-safe dome (optional) to help melt the cheese faster, keeping in mind Arteflame grills don’t have lids.
3. Cook for about 10–12 minutes until peppers are tender but still hold their shape.

Step 5: Finish and Serve

1. Remove peppers from the grill and let cool slightly.
2. Sprinkle with extra parsley and serve hot.

Tips

• Use the center grate for any additional searing if desired—especially if you want crispier sausage bits on top.
• Add a bit of butter on the flat top for deeper, richer flavor.
• The flat cooktop lets your peppers sit flat without tipping—maximize the surface contact.
• Don’t overfill the peppers or the cheese will spill out.
• Adjust the position of your peppers for gentle or high heat by sliding them away or closer to the center.

Variations

1. Sweet & Mild: Use sweet cherry peppers and mild Italian sausage for those who prefer less heat.
2. Cheese Lovers: Swap in gorgonzola, ricotta, or fontina for a creamier or sharper profile.
3. Veggie Delight: Replace sausage with sautéed mushrooms and chopped spinach.
4. Southwest Style: Add corn, black beans, and pepper jack cheese to the filling for a Tex-Mex twist.
5. Seafood Pepper Bombs: Use grilled shrimp and cream cheese with chives for an elegant surf variation.

Conclusion

Rhode Island Grilled Stuffed Cherry Peppers are a crowd-pleasing starter that brings gourmet flavors to your outdoor cooking experience. The Arteflame grill showcases its full versatility by letting you roast, melt, sear, and caramelize everything to perfection without the need for pots or lids.

Best pairings

• Grilled sourdough bread slices (to scoop up filling)
• Chilled dry rosé or hoppy IPA
• Grilled corn with cotija and lime
• Charcuterie board with olives and cured meats
• Grilled pineapple or peaches as a sweet contrast