Grilled and Stuffed Peppers

After a long, annoying week of cold and rain, this weekend has been terrific. I decided to do a meal entirely outdoors and actually use my grill's side burner. I've had this thing for four years and it's the first time it's actually seen flame.

1/2 cup white rice, steamed and cooled
1 tbsp. canola oil
1 red onion, diced
1 lb. medium ground beef
salt and pepper to taste
1 clove garlic, minced
1 tsp basil
1 tsp oregano
1 small can tomato paste plus equal amount water
2 red peppers, halved
2 green peppers, halved
grated chedder cheese

Heat oil, then sweat onions until translucent. Raise heat, add beef and brown. Add salt and pepper to taste. Once browned, add garlic, basil, and oregano. Combine, and add tomato paste, and water. Combine and add rice and mix until consistent. Reduce heat and keep warm.

Grill peppers until slightly blackened but still firm, then move to cooler side of grill on top rack to roast. Once softened, add filling and top with grated cheese. Roast until cheese melts and serve. Great with a salad or on a bed of kernel corn.