Stuffed Peppers On The Grill – Redux

Heat a large saute pan over medium-high heat, then add the oil.

Add the onions to the pan and saute them for three minutes, or until barely translucent.

Add the mushrooms, garlic salt, pepper and Worcestershire sauce. Saute for five minutes.

Add the tomatoes and saute three minutes more.

Remove the mixture from the pan into a bowl, set aside and let it cool.

Return the pan to the heat and add the beef, pork and Montreal seasoning. Cook until the meat is lightly browned. Do not drain the liquid!

Remove the pan from the heat, cover, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat (about 350ºF).

While your grill is starting, cut the side or top off of each pepper (cut off about 3/4″), and remove the veins and seeds.

Add the mushroom and onion mixture to the meat, add 1 1/2 cups of the cheese and stir to combine.

Fill each pepper with the filling until it’s just barely mounded over the top of the pepper.

Grill the peppers over indirect heat for 45 minutes.

Then top each of the peppers with an equal amount of the remaining grated cheese and the parsley.

Cook the peppers 15 minutes longer, or until the cheese is nicely melted.

Remove the peppers from the grill to a platter, tent loosely with foil and let them cool five minutes.

Serve and enjoy!