Avoid turning on the hot oven while inside. Instead, head outside to enjoy the wonderful weather and the delightfully smoky charred taste that grilling adds to this traditional comfort food.
YIELDS:6 serving(s)PREP TIME:10 minsTOTAL TIME:55 mins CAL/SERV548
INGREDIENTS:2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 lb. lean ground beef
Kosher salt
Freshly ground black pepper
1 (14.5-oz.) can diced fire-roasted tomatoes
1 Tbsp. Italian seasoning
1 tsp. Worcestershire sauce
1 1/2 c. cooked white or brown rice
6 medium any color bell peppers (about 7 oz. each)
1 c. shredded Mexican blend cheese
Chopped fresh parsley, for serving
Step 1: Heat the oil in a big skillet over medium-high heat. Add onion and simmer, stirring periodically, for about 5 minutes, or until softened and beginning to turn golden.
DIRECTIONS:
Step 2: Add the tomato paste and garlic, and stir-fry for a further minute or two, or until aromatic. Add the steak and season with pepper and salt. Cook for about 5 minutes, breaking up the meat with a wooden spoon, or until it is no longer pink. If necessary, drain the extra fat.
Step 3: Stir the beef mixture with the tomatoes, Italian seasoning, and Worcestershire sauce. Cook, stirring, for about two minutes, or until the liquid is somewhat reduced. After taking off the heat, add the rice and season with salt and pepper. Stay warm.
Step 4: Preheat the grill for five minutes on medium heat. Remove the peppers' tops, keeping the tops intact while throwing away the seeds and cores. Drizzle peppers and pepper tops with oil on a sheet tray, then rub to coat.
Step 5: Cover and grill the peppers and pepper tops until they are gently browned and crisp-tender, about 2 minutes for whole peppers and 4 minutes for pepper tops. Turn the peppers halfway through.
Step 6: Move the pepper apex to a platter. Place the peppers back on the sheet tray, cut side up. Divide the meat mixture among the peppers. Place a generous amount of cheese over the beef mixture.
Step 6: Place stuffed peppers on the grill, cheese side up. Cover with foil if you'd like, leaving the cheese visible to help the peppers stand erect. For 8 to 10 minutes, or until the cheese is melted, grill covered.
Step 7: Arrange the peppers and their tops on a serving dish. Add parsley on top.