|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|
|4 large||red, yellow, or green bell peppers|
|8 slices||Borden® Pepper Jack Melts|
|1 tsp.||chopped fresh basil or cilantro|
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.
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.
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.
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.
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.