We tried these Angus beef stuffed peppers, topped with all the molten cheesy goodness you can possibly need - definitely a crowd favorite!
To get this recipe started, season the ground beef with 1-2 Tbsp "Anything" clean eating rub. Mix well, then separate the seasoned meat into patties. They don't have to be perfect since we're not cooking these all the way through.
At the same time, have your grill heating up to a high temperature, around 400-425ºF (204-218ºC). When up to temp, place the patties directly over the heat source. You don't want to cook them all the way through at this stage - let the flames kiss each side long enough to get a light char going. The meat inside should remain uncooked.
Bring the patties off the heat, and in a large bowl break them up with the chopped onion, uncooked minute rice, spaghetti sauce, beef broth, and 2 Tbsp each of "Anything" and "Garlic Garlic" seasonings. Mix well.
Clean out the peppers, fill with the stuffing, and arrange them into a pan. Pour more sauce in the pan between the peppers. If there are any leftover onions or green peppers, chop them up and add those to the pan too.
Cook the peppers over indirect heat, to an internal temperature of 160ºF (71ºC). Then spread 2 cups of shredded mozzarella on top, and let it melt.
Lastly, an optional step: spread leftover sauce over the melted cheese for the extra flavor!
Once you've got that molten cheesy goodness on top, bring the pan off the heat. Don't let it rest for too long! Serve while still warm.
We hope you enjoy this recipe by Timothy Martin of Smell That Smoke BBQ M.K.E.!
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