South Carolina Boiled Peanut-Stuffed Peppers

Introduction

Sweet bell peppers stuffed with iconic South Carolina boiled peanuts, smoky sausage, and gooey cheese come alive on the Arteflame grill. This recipe celebrates local Southern flavor while leveraging the unique reverse searing method of the Arteflame to deliver phenomenal texture and taste. With zero pots or pans, it’s outdoor cooking at its best!

Ingredients

• 6 large bell peppers (red, yellow, or orange)
• 2 cups South Carolina-style boiled peanuts, shelled and rinsed
• 12 oz smoked sausage, finely chopped
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced red onion
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1 tablespoon salted butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins into the center fire bowl.
2. Pour vegetable oil lightly over the napkins to soak them.
3. Stack seasoned firewood over the soaked paper.
4. Light the napkins to ignite the wood. Wait about 20 minutes until the center grill grate exceeds 1,000°F and the cooktop surface is evenly heated across zones.

Step 2: Prep the Bell Peppers

1. Slice off the tops of the peppers and remove seeds and membranes.
2. Rub a small amount of butter on the bottoms of the peppers to prevent sticking.

Step 3: Prepare the Filling

1. On the hot inner zone of the flat top, melt 1 tablespoon of butter.
2. Add the chopped smoked sausage and sear until slightly crispy on edges using the center grate then move to cooktop for even heat cooking.
3. Add red onion and minced garlic to the sausage and cook until translucent.
4. Add the shelled boiled peanuts and season with smoked paprika, salt, and pepper.
5. Stir occasionally until mixture is warmed through and flavors blend, about 6-8 minutes.

Step 4: Stuff the Peppers

1. Mix shredded cheddar into the peanut-sausage mixture just off the heat to keep the cheese gooey but not over-melted.
2. Spoon the filling into the hollowed peppers generously.

Step 5: Grill the Stuffed Peppers

1. Place the stuffed peppers in a mid-heat zone on the flat top cooktop, closer to the outer ring.
2. Grill with gentle rotation for 12–15 minutes until peppers are tender and bottoms caramelize slightly.
3. Add a sprinkle more cheese in the last 2 minutes for a melted topping.

Step 6: Serve

1. Garnish with chopped parsley (optional).
2. Remove from the grill, let rest for 5 minutes, and serve warm.

Tips

• Use peppers of uniform size so they cook evenly.
• For more heat, add a pinch of cayenne to the filling.
• Always remove any grilled meat 15°F below final temperature — it continues to cook after leaving the grill.
• Sear sausage quickly over the center grate at 1,000°F to lock in its juices, then finish cooking on the cooktop.
• Melted butter on the griddle enhances flavor and gives a rich crust to the food without burning it.

Variations

• Tex-Mex Style: Swap cheddar for pepper jack, and add corn and black beans to the filling. Top with salsa verde before serving.
• Lowcountry Shrimp Stuffed: Add grilled South Carolina shrimp and Old Bay seasoning for a coastal flair.
• Vegetarian Delight: Replace sausage with mushrooms and add diced zucchini and spinach for a veggie-powered stuffing.
• Buffalo Style: Mix in shredded chicken tossed in Buffalo sauce and blue cheese crumbles with the peanuts.
• Pimento Cheese Fusion: Stir in homemade pimento cheese instead of shredded cheddar for Southern goodness.

Conclusion

These South Carolina Boiled Peanut-Stuffed Peppers bring a regional twist to a grilling classic. Cooking them on the Arteflame not only makes cleanup a breeze but ensures every bite is caramelized, juicy, and smokey. Perfect for entertaining or a hearty weeknight dinner outdoors.

Best Pairings

• Sweet tea or a crisp lager
• Grilled corn on the cob with spicy compound butter
• Skillet biscuits cooked on the Arteflame griddle
• Pickled okra or coleslaw for a tangy side
• Grilled peach slices with cinnamon sugar for dessert