Grilled Stuffed Peppers

Method

1. 1

   Preheat the grill to medium high. Slice the bell peppers in half from top to bottom. Remove the seeds then place them in a 9×13-inch baking dish.

2. 2

   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. Pour in the can of diced tomatoes and simmer for about 2 minutes.

3. 3

   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.

4. 4

   Oil the heated grill with a brush and add the peppers to the grill.

5. 5

   Grill the peppers until tender but still slightly crispy {you don't want them to be too mushy}. Place the peppers in the baking dish. Using a large spoon scoop the beef mixture into each pepper.

6. 6

   Turn the grill to medium heat and add the peppers back to the grill carefully, as not to spill the filling. Grill the peppers for about 20 more minutes or until completely fork tender.

7. 7

   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. Garnish with fresh basil and fresh parsley. Serve warm!