Grilled Stuffed Peppers

Steps

1. 1

   Preheat the grill to medium high (about 475 to 260°C). 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).

2. 2

   Make the pepper filling: heat the olive oil in a large, nonstick skillet over medium-high heat. Add the sausage, Italian seasoning, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes.

3. 3

   Pour in the can of diced tomatoes and their juices. Stir in the vinegar. Let simmer for 1 minute.

4. 4

   Remove the pan from the heat. Stir in the rice and 1/2 cup of the Mozzarella and 1/4 cup of the Parmesan.

5. 5

   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.

6. 6

   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.

7. 7

   Lower the grill to medium (about 350 to 190°C). 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.

8. 8

   Grill, moving the peppers around a bit periodically, until they are completely fork tender, about 20 additional minutes. I leave the lid down unless I am moving the peppers.

9. 9

   During the last few minutes of cooking, sprinkle the peppers with the remaining ½ cup Mozzarella and ¼ cup Parmesan and let melt.

10. 10

    Carefully transfer the peppers back into the baking dish. Sprinkle with fresh basil. Enjoy hot.