Dutch Hutspot-Stuffed Bell Peppers on the Grill

Introduction

Hutspot-Stuffed Bell Peppers bring the rich, comforting flavors of Dutch cuisine straight to your backyard grill. This dish features bell peppers filled with a delicious mixture of mashed potatoes, carrots, and onions, then grilled to perfection on the Arteflame. The flat cooktop griddle ensures even caramelization while preserving natural flavors. Perfect as a hearty main or a unique side dish, this recipe will impress your family and guests alike.

Ingredients

• 4 large bell peppers (any color)
• 3 large russet potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 large onion, finely chopped
• 4 tbsp butter
• Salt and black pepper to taste
• 1/2 tsp nutmeg
• 1/2 cup shredded gouda cheese (optional)
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins on the grill and soak them with vegetable oil.
2. Stack firewood on top of the napkins and light the paper.
3. Let the fire burn until the cooktop is hot and ready, about 20 minutes.

Step 2: Prepare the mashed Hutspot

1. Place the chopped potatoes, carrots, and onions directly on the flat cooktop griddle in the medium heat zone.
2. Cook, turning occasionally with a spatula, until the vegetables are tender and slightly caramelized, about 15-20 minutes.
3. Move the cooked vegetables to a cooler grilling zone and mash them together with butter, salt, pepper, and nutmeg.
4. If desired, mix in shredded gouda cheese.

Step 3: Prepare and fill the bell peppers

1. Cut the tops off the bell peppers and remove the seeds.
2. Spoon the mashed Hutspot mixture into each bell pepper until they are full.

Step 4: Grill the stuffed bell peppers

1. Place the stuffed bell peppers on the flat cooktop near the center for high heat or towards the outside edge for slower cooking.
2. Grill for about 15 minutes, turning occasionally, until the peppers are slightly charred and tender.

Step 5: Serve and garnish

1. Remove the bell peppers from the grill.
2. Garnish with fresh parsley and serve immediately.

Tips

• Use a mix of bell pepper colors for a visually stunning dish.
• For extra smokiness, grill the bell peppers directly on the center grate for a few seconds before filling them.
• Adjust grilling time to your preferred pepper texture – longer for softer peppers, shorter for a firmer bite.

Variations

1. Cheesy Hutspot: Mix in sharp cheddar or smoked gouda for extra creaminess.
2. Spicy Kick: Add finely chopped jalapeños to the Hutspot mash.
3. Meaty Delight: Stir in cooked bacon bits or crumbled sausage.
4. Garlic Lovers: Grill whole garlic cloves and mash them into the mixture.
5. Herb-Infused: Add fresh thyme, rosemary, or chives for enhanced flavor.

Conclusion

Grilled Hutspot-Stuffed Bell Peppers are an irresistible fusion of Dutch tradition and outdoor cooking expertise. The Arteflame grill ensures even heat distribution and a unique grilling experience. Enjoy these smoky, flavorful peppers as a delightful meal or a side dish that complements any BBQ spread!

Best pairings

• Grilled steak or bratwurst
• Roasted Brussels sprouts
• A crisp Belgian ale or a glass of Dutch genever
• Fresh sourdough bread with butter