Rhode Island Seafood-Stuffed Grilled Peppers

Introduction

If you're looking for a flavor-packed, show-stopping outdoor dish, these Rhode Island Seafood-Stuffed Grilled Peppers are a must-try. With sweet bell peppers filled with a savory seafood and rice mixture, all grilled to perfection on the Arteflame Grill, this recipe captures the charm of coastal New England while delivering a gourmet backyard experience. Thanks to the Arteflame’s powerful center grill grate and versatile flat cooktop, each bite is infused with rich charred flavor and juicy tenderness that only open-fire grilling can create.

Ingredients

• 4 large bell peppers (red or yellow, tops sliced off, seeds removed)
• 1/2 lb fresh Rhode Island scallops, chopped
• 1/2 lb fresh Rhode Island shrimp, peeled, deveined, chopped
• 1 cup cooked white rice (cooled)
• 2 tbsp unsalted butter (plus more for grilling)
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/2 lemon, juiced
• Salt and pepper to taste
• Optional: 1/4 tsp crushed red pepper flakes for heat
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Firewood for grill fuel

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place soaked napkins in the center of the Arteflame grill.
3. Stack firewood above the napkins.
4. Light the napkins and allow the firewood to burn for about 20 minutes until a solid coal base forms. The grill is now ready for grilling.

Step 2: Prepare the filling

1. On the hottest part of the flat griddle, melt 2 tbsp of butter.
2. Add diced shallot and minced garlic. Cook until softened and fragrant (about 2 minutes).
3. Slide ingredients to a medium heat zone on the cooktop.
4. Add chopped shrimp and scallops. Cook until just opaque (about 3-4 minutes).
5. Stir in cooked rice, parsley, lemon juice, salt, pepper, and optional red pepper flakes.
6. Combine well and cook another 2 minutes so flavors meld. Remove from heat.

Step 3: Stuff and grill the peppers

1. Rub the outside of bell peppers with a little butter for extra flavor and browning.
2. Spoon the seafood mixture into each bell pepper, packing tightly.
3. Place the stuffed peppers upright on a medium heat zone of the flat cooktop griddle.
4. Cook uncovered for 15-20 minutes, rotating occasionally to evenly caramelize sides.
5. The peppers should soften and char slightly while holding their shape. Filling should be heated through.

Step 4: Final touch

1. Optional: Slide one or two peppers onto the hot center grill grate for 1 minute to give the bottom a nice charred sear for presentation.
2. Remove peppers from the grill when filling hits an internal temp of 140°F (carryover will bring it to 155°F).

Tips

• Use freshly caught Rhode Island seafood for the most authentic flavor.
• Don’t overstuff the peppers—leave a little room to avoid spilling while grilling.
• Cook the seafood filling separately to avoid undercooked seafood inside the pepper.
• Use butter instead of oil to enrich flavor and help with browning on the flat top.
• Keep an eye on the grill's heat zones—use edges for gentle cooking and center heat for searing.

Variations

1. Rhode Island Lobster-Stuffed Peppers: Swap shrimp and scallops for fresh lobster meat for a decadent twist.
2. Spicy Cajun Style: Add Cajun seasoning to the filling and some diced chorizo for a bold, spicy kick.
3. Mediterranean Seafood Peppers: Use kalamata olives, feta cheese, and sun-dried tomatoes in the filling with a drizzle of olive oil.
4. Cheesy Seafood Stuffed Peppers: Fold shredded mozzarella or Parmesan into the seafood mixture for a melty, cheesy finish.
5. Vegetable-Laced Seafood Peppers: Add diced zucchini, mushrooms, or spinach for added texture and nutrition.

Conclusion

Grilling these Rhode Island Seafood-Stuffed Peppers on the Arteflame transforms a simple seafood and rice combo into a smoky, flavor-packed masterpiece. The direct griddle contact caramelizes the peppers while the seafood mixture remains juicy and tender. Whether hosting an outdoor party or enjoying a weekend grill-out, this recipe brings both elegance and that unmistakable wood-fired taste to your table.

Best pairings

• Pair with a chilled Sauvignon Blanc or Pinot Grigio for bright citrus notes.
• Serve alongside grilled corn with butter and herbs cooked on the flat top.
• Add garlic grilled bread or grilled polenta for texture contrast.
• A fresh green salad with lemon vinaigrette balances the richness of the seafood.
• Try grilled lemons as garnish for a citrusy burst of flavor.