Stuffed Bell Peppers

When I was young virtually every Mexican restaurant had stuffed bell peppers on their menu. They were also a popular dish in the home. I do not remember their flavors or ingredients other than they contained meat, rice, and must have had a Mexican flavor.

2 large bell peppers

1/3 pound ground beef, 1 hamburger patty

1 tablespoon olive oil

1 cup cooked long grain rice

3/4 cup shredded sharp cheddar cheese

1 teaspoon chili powder

1/4 teaspoon powdered cumin

1/4 cup tomato sauce

Salt and pepper to taste

Pinch red pepper flakes (optional)

Additional cheese for topping

Slice off the top of the peppers and scoop out the seeds and membranes with a spoon. Place the peppers cut side down in a pan with about 1/2 inch of salted water. Microwave the peppers for 4 1/2 minutes on 1/2 power. Turn the peppers cut side up and microwave for an additional 4 minutes on 1/2 power.

Sauté the meat in the oil, breaking it up, until all of the pink color is gone. Transfer the meat to a mixing bowl and add the remaining ingredients. Stir the mixture until thoroughly blended. Place the peppers cut side up on a plate, lightly salt the inside of each pepper. Spoon the mixture in pressing it down to firmly fill.

Top the stuffed peppers with additional shredded cheese and prepare the grill for hot indirect cooking. Roast on indirect for 10 minutes, turning after 5 minutes. Turning will prevent the side nearest the fire from overcooking.