Grilled Fajita Stuffed Peppers Servings: 6 Ingredients 1 tablespoon vegetable oil 2/3 cup diced onions 1 pound ground pork 1 cup cooked brown rice One 14.5 ounce can fire-roasted tomatoes, do not drain 1 packet fajita seasoning 1½ cups shredded Mexican blend cheese, divided 3 large red bell peppers ¼ cup water Toppings such as plain Greek yogurt, cilantro, diced avocado, sliced jalapenos, etc. (optional) Pour vegetable oil into a skillet over medium heat. Add onions and cook for 1-2 minutes, stirring frequently. Add ground pork and cook until no pink remains. Stir in the brown rice, tomatoes, fajita seasoning and 1 cup of the shredded cheese; set aside. Preheat grill to 400 F. While the grill is preheating, prepare the bell peppers. Cut the bell peppers in half (from the stem to the bottom of the core) and remove the seeds. Grill the peppers for 1 to 2 minutes on each side them remove from the grill. Place the peppers in a foil pan and divide the filling between the six pepper halves. Sprinkle the remaining cheese onto the stuffed peppers. Pour ¼ cup of water into the bottom of the foil pan then cover tightly with aluminum foil. Place the foil pan onto the grill and let cook for 15 minutes. Remove the foil and cook an additional 5 minutes. Serve warm. Back