Best Stuffed Peppers

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