Servings
4
Prep Time
15 Min
Cook Time
25 Min
Ingredients
| 1 tbsp. | olive oil |
| 1 tsp. | olive oil |
| ½ cup | chopped onions |
| 1 lb. | ground beef |
| 14.5 oz. can | fire-roasted diced tomatoes, drained |
| 1½ cups | cooked white or brown rice |
| 1 tbsp. | chili powder |
| 1 tbsp. | ground cumin |
| ½ tsp. | salt |
| 4 large | red, yellow, or green bell peppers |
| 8 slices | Borden® Pepper Jack Melts |
| 1 tsp. | chopped fresh basil or cilantro |
Steps
| 1 |
HEAT
1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Add the onions and cook about 2 minutes or until they’ve softened. Add the ground beef and cook for 7 minutes or until the ground beef has browned. Drain off any excess fat and stir in the tomatoes, rice, chili powder, cumin, and salt. Cook for 1 minute or until the mixture had heated through. Remove from the heat. Keep warm.
|
| 2 |
HEAT
the grill to medium high. Slice the bell peppers in half from top to bottom and remove the seeds and membranes. Rub the outsides with the remaining 1 teaspoon olive oil.
|
| 3 |
GRILL
the peppers on both sides until they just are barely fork tender about 8 minutes, turning over every 2 minutes. Remove from the grill and place on a rimmed baking pan cut side up. Fill evenly with the meat mixture and return to the grill. If using a gas grill, reduce the heat to medium, if using a charcoal grill, try to place the peppers away from the hottest part of the coals.
|
| 4 |
MOVE
the peppers halfway through cooking, for 15 to 20 minutes or until they are completely fork tender and have an internal temperature of at least 155°F.
|
| 5 |
TOP
each pepper with a slice of Pepper Jack Melts and return to the grill for about a minute or until melted. Sprinkle with basil or cilantro and serve immediately.
|
NOTE:
each pepper with a slice of Pepper Jack Melts and return to the grill for about a minute or until melted. Sprinkle with basil or cilantro and serve immediately.
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