Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef
  • 1 15 oz can tomato sauce
  • 1 medium yellow onion (diced)
  • 6 bell peppers
  • 2 cups cooked rice
  • 2 cloves garlic (minced)
  • 1 Tablespoon Hey Grill Hey Signature Beef Seasoning
  • 1 teaspoon oregano
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 4 oz Monterey Jack Cheese (shredded)
  • 1 Tablespoon fresh parsley (minced)

Instruction

  • Cut the bell pepper a half inch down from the top to remove the stem and the curved top side of the pepper. Using a large spoon, scoop out the seeds and the pith and discard.
  • Cut off any extra bell pepper from the step portion, and dice. Set aside with the diced onion and garlic.
  • Preheat a 12" cast iron skillet over medium heat. You can cook this on your stove or in your grill.
  • Add 1 Tablespoon of olive oil to your skillet. Add the diced pepper and onions, and saute for 3-5 minutes until they start to turn translucent. Add in your ground beef, garlic, Signature Beef Seasoning (or salt and pepper), and the oregano. Cook, stirring frequently to break apart the meat for an additional 3-5 minutes.
  • Add the tomato sauce and the rice to the skillet and stir to combine. Add a little more salt than you would need, as the peppers cook, the rice will absorb a lot of the liquid.
  • Preheat your grill to Medium heat (350 degrees F) for 2-zone cooking.
  • Fill the peppers with the rice and meat mixture, and top the filled bell peppers with the shredded cheese.
  • Place the peppers on the grill grates on the indirect heat side of your grill, close the lid, and grill for 30-40 minutes or until the peppers are soft and the cheese is melted and bubbly.
  • Remove them from the grill, garnish with minced parsley, and enjoy!