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1
1.
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2
Heat a grill on high heat.
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3
2.
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Place halved peppers on grill and grill until slightly charred with grill marks, approximately 5 minutes a side.
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5
3.
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6
Remove from grill and place on a plate.
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Set aside.
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8
4.
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In a large skillet, heat cooking oil over medium heat.
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10
5.
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Add minced garlic and saute until fragrant but make sure not to brown the garlic.
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12
6.
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Add the ground beef (or chicken/turkey) and the sausage.
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(If the sausage was in casing, make sure you squeeze it out of its casing.)
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7.
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Add the onion powder, garlic powder, sea salt and ground black pepper.
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8.
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Stir well until meat is cooked.
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19
9.
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Add mushrooms, diced tomatoes, tomato sauce, and Minute Rice.
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10.
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22
Bring the heat to high until mixture reaches a simmer, and then bring the heat to low.
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Allow to simmer for approximately 5 minutes.
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24
11.
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Remove from heat and add half of the shredded mozzarella cheese.
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26
12.
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Mix well and set aside.
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28
13.
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29
Preheat oven to 375 F. 14.
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With a tablespoon, carefully scoop the meat mixture into the peppers.
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Pack the peppers as much as you can and press down on the mixture to secure.
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32
Put the peppers into a baking dish.
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33
15.
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34
Sprinkle each pepper with the remaining shredded mozzarella.
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35
16.
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36
Finish off by sprinkling each pepper with shredded Parmesan.
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37
17.
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Place the peppers in the oven for approximately 15 minutes or until the mozzarella cheese melts and bubbles.
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39
18.
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40
Turn the broiler to high heat and place the peppers under the broiler for approximately 2 minutes, or until cheese browns slightly.
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41
Remove from oven.
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42
19.
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43
Garnish with fresh flat leaf parsley (optional).
