Louisiana Creole Stuffed Bell Peppers on the Grill

Introduction

With bold Creole flavors and perfect grill marks, these Louisiana Creole Stuffed Bell Peppers are a must-try. The Arteflame grill brings out amazing flavors, delivering juicy, smoky deliciousness in every bite. Enjoy this classic Louisiana dish with a modern grilling twist!

Ingredients

• 4 large bell peppers (red, green, yellow, or orange)
• 1 cup cooked rice
• 1/2 pound smoked sausage, diced
• 1/2 pound crawfish tails, chopped
• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Creole seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

Step 1: Prepare the Grill

1. Pour vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and allow the fire to build.
4. Let the Arteflame grill heat up for about 20 minutes before cooking.

Step 2: Prepare the Peppers

1. Cut the tops off the bell peppers and remove the seeds and membranes.
2. Lightly coat the inside of each pepper with butter to enhance flavor.

Step 3: Cook the Filling

1. Place the diced smoked sausage onto the flat cooktop griddle and cook until browned.
2. Add the chopped onion, celery, and green bell pepper, sautéing until softened.
3. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Mix in the chopped crawfish, Creole seasoning, smoked paprika, and cayenne pepper.
5. Fold in the cooked rice and let everything cook together for 2-3 minutes.
6. Season with salt and pepper to taste.

Step 4: Stuff and Grill the Peppers

1. Spoon the mixture into the prepared bell peppers, filling them generously.
2. Sprinkle shredded cheddar cheese on top of each stuffed pepper.
3. Place the peppers on the outer, cooler edge of the flat-top cooktop.
4. Cover loosely with a piece of foil to help melt the cheese while grilling.
5. Let cook for about 15-20 minutes until the peppers are tender.

Step 5: Serve and Garnish

1. Remove the peppers from the grill carefully.
2. Sprinkle with chopped green onions and fresh parsley before serving.

Tips

• For added smokiness, use pecan or hickory wood in the Arteflame grill.
• Don’t overstuff the peppers, as they need space for even cooking.
• If you prefer your stuffed peppers softer, place them closer to the center of the cooktop for a few extra minutes.

Variations

• Spicy Andouille Peppers: Replace smoked sausage with andouille sausage for a bolder, spicier kick.
• Seafood Lover’s Peppers: Add shrimp and crabmeat to the filling for an extra seafood explosion.
• Vegetarian Creole Peppers: Use mushrooms, black beans, and tomatoes instead of sausage and crawfish.
• Cheesy Cajun Peppers: Mix in cream cheese and extra cheddar for a creamy, cheesy texture.
• Jambalaya-Style Peppers: Add diced chicken and substitute white rice with jambalaya rice for an authentic taste.

Best Pairings

• Grilled corn on the cob with Cajun butter
• Charred okra with garlic seasoning
• Buttery cornbread
• Spicy Cajun coleslaw
• A glass of chilled sweet tea or a cold Abita beer

Conclusion

These Louisiana Creole Stuffed Bell Peppers offer a delicious combination of smoky, spicy, and savory flavors. Whether you're enjoying them for a weekend barbecue or a special occasion, this dish delivers an authentic Creole experience right from the grill. Bon appétit!