By Bell Lifestyle

This great dinner dish is packed with vegetables and flavor. Try it at home and share with friends and family any night of the week.

Ingredients:

6 large Red Bell Peppers
2 tbsp Canola Oil
1 medium Yellow Onion, diced
1 1/2 cups Mushrooms, sliced
1 can Tomatoes, diced (14.5 oz)
2 lbs Ground beef, 80/20
1 tbsp Worcestershire Sauce
2 tsp Steak Seasoning
1 tsp Garlic Salt
1/2 tsp Black Pepper
3 cups Cheese, grated, optional

Directions:

1. Add onions to a large pan with oil and medium-high heat and sauté for 3 minutes, or until they start to become translucent.

2. Add sliced mushroom, garlic salt, pepper, and Worcestershire sauce to pan, and sauté for 5 minutes. Add diced tomatoes to mixture in pan and sauté for another 3 minutes.

3. Put sautéed veggies in a bowl and set aside to cool.

4. Return same pan to heat and add beef and steak seasoning and cook until meat is lightly browned. Retain liquid in pan. Remove the pan from the heat, cover, and set aside.

5. Pre-heat BBQ to 350° Fahrenheit. Cut the top of the peppers off about 3/4″ and remove the veins and seeds.

6. Add sautéed veggies to the beef in the pan and mix together. Add half of the cheese and stir.

7. Stuff each pepper with the filling generously.

8. Grill stuffed peppers on indirect heat for 45 minutes and sprinkle the rest of the cheese on top. Cook the peppers for 15 minutes longer, or until the cheese is melted.

9. Remove peppers from the grill and cover loosely with foil. Cool for 5 minutes. Serve and enjoy!