Stuffed Peppers

Recipe modified by Strive for Wellness^®

Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

4 large bell peppers
2 teaspoons olive oil
1 pound ground beef
2 teaspoons Italian seasoning
¼ teaspoon red pepper flakes
Salt and pepper to taste
1, 15 ounce can no salt added diced tomatoes
1 tablespoon red wine vinegar
1 ½ cups cooked brown rice
1 cup shredded mozzarella, divided
½ cup Parmesan, divided
2 tablespoons fresh basil, chopped

Directions:

1. Preheat the grill to medium high.
2. Heat a large, nonstick skillet over medium-high heat. Add the ground beef, Italian seasoning, red pepper flakes, salt and pepper. Cook until the beef is browned and cooked through.
3. Pour in the can of diced tomatoes. Stir in the vinegar. Let simmer for 1 minute.
4. Turn off heat. Stir in the rice, ½ cup of mozzarella and ¼ cup of Parmesan.
5. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then place them in a 9x13-inch baking dish (this will be your vessel for easily getting the peppers on and off the grill).
6. Lightly oil the heated grill. Grill the peppers on both sides until they just begin to turn fork tender but still have some crispness, about 6 to 8 minutes. Return them to the baking dish, cut side up.
7. Mound the filling inside of the peppers. Keep the remaining cheese handy so that you can top the peppers in their last few minutes of grilling.
8. Return the peppers to the grill, lifting them carefully so that the filling stays inside. You also can grill the stuffed peppers on a sheet of aluminum foil coated with nonstick spray or a grilling mat or grate if you prefer.
9. Grill, moving the peppers around a bit periodically, until they are completely fork tender, about 20 additional minutes.
10. During the last few minutes of cooking, sprinkle the peppers with the remaining ½ cup mozzarella and ¼ cup Parmesan and let melt.
11. Carefully transfer the peppers back into the baking dish. Sprinkle with fresh basil. Enjoy hot.