Sizzling Stuffed Peppers with Beef and Cheese

Preheat the grill to 375 degrees F and prepare for indirect cooking.

Wash the bell peppers, cut the tops off, and remove seeds and membranes. Set aside.

Heat a large cast-iron pan over medium heat on the stovetop or grill. Add olive oil and diced red onion, and cook for 5 minutes to soften the onion.

Add the ground beef to the pan and cook, breaking it up with a spatula, until cooked through, about 6-8 minutes.

Stir in minced garlic and cook for an additional 1 minute.

Add pre-cooked jasmine rice, salsa, kosher salt, coarse black pepper, and Worcestershire sauce to the pan, and mix well.

Remove the beef and rice mixture from the heat and add half of the shredded cheddar cheese. Stir to combine, taste, and season as needed.

Stuff each bell pepper with the beef and rice mixture, dividing it evenly among peppers. Top each pepper with the remaining cheddar cheese.

Place peppers upright on the grill grate over indirect heat, and cook for 30-40 minutes or until the peppers are tender and the cheese has melted. You can place them snugly in a grilling pan if they need support to stand upright.