Delicious and colorful bell peppers stuffed with a savory mixture of ground beef, rice, vegetables, and herbs, then grilled to perfection for a smoky and satisfying meal.
4 large bell peppers (any color), tops cut off and seeds removed
1 pound ground beef
1 cup cooked white rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup canned diced tomatoes, drained
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons olive oil
1/2 cup water
Preheat the grill to medium heat (about 350°F to 400°F).
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the cooked rice, drained diced tomatoes, dried oregano, salt, and black pepper. Cook for an additional 2 minutes to combine flavors.
Remove the skillet from heat and stir in the chopped parsley and half of the shredded cheddar cheese.
Brush the outside of each bell pepper with the remaining 1 tablespoon of olive oil.
Stuff each bell pepper with the beef and rice mixture, packing it gently but firmly.
Place the stuffed peppers upright on the grill grate. Pour 1/2 cup of water into a disposable aluminum pan or drip tray and place it on the grill to create steam.
Cover the grill and cook the peppers for 25-30 minutes, turning occasionally to prevent burning, until the peppers are tender and slightly charred.
During the last 5 minutes of grilling, sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper and close the grill lid to melt the cheese.
Remove the stuffed peppers from the grill and let them rest for 5 minutes before serving.