Bell peppers are one of those things that people love to throw on the grill, but they usually end up as part of some skewer. That might have been exciting the first time you tried it, but not anymore. And if all the stuff is pressed together tightly on that skewer, the inner part of the pepper might not get cooked through by the time the steak on there hits medium. So I decided to do pepper on the grill a little bit differently.

We’re going to pop open and clear out the peppers, grill them up a bit, fill them with goodies and then throw them back on the grill to finish up. The result is a smoky, charred exterior on a completely cooked pepper that’s just oozing cheese, meat and other great stuff. After you make these, you will never look at a skewer filled with pepper slices the same way again.