Grilled Stuffed Peppers

Your favorite bell pepper is stuffed with a ground beef mixture including rice, spices, diced tomatoes, cheese, and fresh herbs. 

Ingredients:

• 4 large red bell peppers, seeds removed, sliced in half  
• 2 teaspoons extra virgin olive oil  
• 1 pound ground beef  
• 1 1/2 teaspoon Italian seasoning  
• 1/2 teaspoon red pepper flakes optional  
• 1 15-ounce can of diced tomatoes  
• 1 ½ cups cooked brown or white rice  
• 1 cup mozzarella cheese, shredded and divided  
• 3/4 cup Parmesan, divided  
• 2 tablespoons chopped fresh basil  
• 2 tablespoons chopped fresh parsley

Cooking:

1. Preheat the grill to medium high. Slice the bell peppers in half from top to bottom.  
2. Remove the seeds then place them in a 9×13-inch baking dish.  
3. Heat the olive oil in a large skillet over medium heat. Add the beef, Italian seasoning, and crushed red pepper flakes. Cook until the beef is browned and cooked through, about 8-10 minutes.  
4. Pour in the can of diced tomatoes and simmer for about 2 minutes.  
5. Remove the pan from the heat and stir in the cooked rice, 1/2 cup of shredded mozzarella and the Parmesan cheese. Stir in the rice and 1/2 cup of the Mozzarella and 1/2 cup of the Parmesan cheese.  
6. Oil the heated grill with a brush and add the peppers to the grill.  
7. Grill the peppers until tender but still slightly crispy {you don’t want them to be too mushy}.  
8. Place the peppers in the baking dish.  
9. Using a large spoon scoop the beef mixture into each pepper.  
10. Turn the grill to medium heat and add the peppers back to the grill carefully, as not to spill the filling.  
11. Grill the peppers for about 20 more minutes or until completely fork tender.  
12. Add the remaining mozzarella and Parmesan cheese and spilt it between the peppers. Let the heat from the grill melt the cheese then remove the peppers from the grill onto a platter for serving.  
13. Garnish with fresh basil and fresh parsley. Serve warm!

Notes:

• Leftovers – Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.  
• Reheating – To reheat the peppers place them into a dish and place back into a hot oven to warm through, or heat up in your microwave. Try not to overcook the peppers when reheating them, as you don’t want them softening too much and becoming mushy.  
• Freeze – I don’t recommend freezing stuffed peppers as they will break down too much during the freezing and defrosting process. This is a dish best served hot straight from the oven.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.