Stuffed and Roasted Bell Peppers
When I was young, every Mexican restaurant had stuffed bell peppers on their menu. I am not sure why this is no longer true, because they were delicious. Although those were stuffed upright green peppers. For this grill version I use the sweeter red or yellow peppers and simplify the mechanics by halving them.
2 red, yellow, or green bell peppers
2 tablespoons extra virgin olive oil
1/2 pound ground beef
1/4 medium yellow onion, diced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 cup cooked brown rice
1 can (10 ounce) Rotel tomatoes
1/2 cup grated cheddar cheese
Salt and peppers
Cut the peppers in half through the stem. Cut around the stem halves and remove. Remove the seeds and membranes. A kitchen tablespoon is handy for this purpose.
Place the pepper halves in a shallow glass dish with a small amount of water and microwave at one-half power for 4 minutes, turn them over and microwave for an additional 4 minutes. Do not cook until the sides collapse, or they will not hold the stuffing.
Add the oil to a large skillet. Add the meat and onion and cook over medium-high heat until the meat has lost its red color. Reduce the heat to medium, add the next six ingredients (oregano through tomatoes) and stir until thoroughly blended. Cook until the mixture is hot. Add the cheese, rice, and thoroughly mix. Light the grill for indirect, high heat. Lightly salt the inside of the peppers and spoon the filling into them. Grill on indirect for 15 minutes or until the peppers are tender and the stuffing is thoroughly heated.