2 Tbsp Peanut (or canola) oil
1 medium Yellow onion, diced (about 1 1/2 cups)
1 1/2 cups Sliced crimini (“baby bella”) mushrooms
1 Tbsp Worcestershire sauce
1 tsp Garlic salt
1/2 tsp Black pepper, ground fresh
1 cans (14.5 oz) Diced tomatoes
1 lb Ground beef, 80/20
1 lb Ground pork
2 tsp Steak Seasoning
6 large Red bell peppers, even in size and shape
3 cups Grate pepper-jack cheese, divided
Italian parsley, chopped fresh (optional for garnish)
Heat a large saute pan over medium-high heat, then add the oil.
Add the onions to the pan and saute three minutes, or until barely translucent.
Add the mushrooms, garlic salt, pepper, and Worcestershire sauce. Saute five minutes.
Add the tomatoes and saute three minutes more.
Remove the mixture from the pan, set aside and let cool.
Return the pan to the heat and add the beef, pork, and steak 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 350º).
While your grill is starting, cut the side or top off of each pepper (about 3/4″), and remove the veins and seeds.
Add the mushroom and onion mixture to the meat, add 1 1/2 cup 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 indirect for 45 minutes.
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 to a platter, tent loosely with foil and let cool five minutes.
Serve and enjoy!