Grilled Spanish-Style Cheese-Stuffed Peppers

Introduction

Bring the flavors of Spain to your backyard with these delicious grilled Spanish-style cheese-stuffed peppers. Sweet peppers are filled with melted Spanish cheese and lightly charred over an open flame on the Arteflame grill. The result? A smoky, gooey, and irresistibly tasty appetizer or side dish that pairs perfectly with your favorite grilled meats. With the Arteflame’s flat cooktop griddle, you’ll achieve an even sear without burning, allowing the peppers to sizzle to perfection in their own juices. Let’s fire up the grill and get started!

Ingredients

• 6 sweet peppers (red, yellow, or orange)
• 1 cup Manchego cheese, grated
• 1/2 cup Mahón cheese, grated
• 2 tbsp unsalted butter
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the paper and allow the firewood to catch.
5. Wait about 20 minutes for the grill to reach the optimal cooking temperature.

Step 2: Prepare the peppers

1. Slice off the tops of the sweet peppers and remove any seeds.
2. Mix the grated Manchego and Mahón cheese in a bowl.
3. Stuff each pepper with the cheese mixture.
4. Sprinkle smoked paprika, garlic powder, salt, and pepper over the peppers.

Step 3: Grill the stuffed peppers

1. Place the peppers on the outer area of the Arteflame flat cooktop griddle.
2. Melt some butter on the griddle and roll the peppers in it for enhanced flavor.
3. Turn the peppers occasionally to ensure an even char.
4. Grill until the cheese inside is fully melted and the peppers are lightly blistered, about 8-10 minutes.

Step 4: Serve and enjoy

1. Remove the peppers from the grill.
2. Garnish with fresh parsley.
3. Serve warm and enjoy with your favorite grilled meats or Spanish tapas.

Tips

• Use a toothpick to keep the cheese inside the peppers while grilling.
• If you prefer a spicier kick, try using Padrón or shishito peppers.
• Keep the peppers closer to the center for a faster cook or move them outward for a slower, more controlled melt.
• Melt a bit of extra butter on top of the peppers after grilling for a richer flavor.

Variations

1. Chorizo-Stuffed Peppers: Add diced Spanish chorizo to the cheese mixture for extra smokiness.
2. Herb-Infused Peppers: Mix in fresh chopped thyme and oregano into the cheese filling for a fragrant twist.
3. Nutty Peppers: Add crushed Marcona almonds to the cheese filling for a crunchy texture.
4. Blue Cheese Peppers: Swap Manchego for Cabrales blue cheese for a bold, tangy kick.
5. Grilled Tapenade Peppers: Mix in finely chopped olives and capers for a briny contrast.

Conclusion

These Grilled Spanish-Style Cheese-Stuffed Peppers are a simple yet mouthwatering dish that showcases the beauty of live-fire cooking on the Arteflame grill. Whether you enjoy them as an appetizer, snack, or side, they will be a surefire hit at your next cookout. Enjoy the smoky, melty goodness and impress your guests with every bite!

Best Pairings

• Grilled Spanish-style steak
• Chorizo and potato skewers
• Grilled crusty bread with garlic butter
• Spanish red wine like Tempranillo
• Classic Sangria