Grill Roasted Stuffed Sweet Peppers

6 large sweet peppers

3 pounds lean (85-90 percent) ground beef

6 cups cooked white rice

1 can (32 ounces) plum tomatoes, drained and chopped

2 cups marinara sauce

6 cloves chopped garlic

3 tablespoons minced fresh chive

3 tablespoons chopped fresh basil

1 teaspoon finely chopped fresh lemon thyme

1 teaspoon finely chopped fresh sweet oregano

3 tablespoons extra-virgin olive oil

Parmesan cheese

Crusty bread

If using an oven, heat to 350 degrees. Or, for best results, prepare charcoal grill for indirect cooking. Spray a large casserole dish with nonstick spray.

Cut the tops off the peppers and remove the seeds. Reserve the tops and set aside.

Brown the ground beef with the garlic in a large dutch oven and drain the fat off when done. Add the rice, tomatoes, sauce, garlic, herbs and olive oil. Cook on low-medium heat for 15 minutes to blend all the flavors.

Divide mixture evenly among the peppers and place in prepared casserole, but tops back on each pepper. Roast in oven or on grill for 1 hour to 1 hour, 15 minutes.

Serve up on a plate, cut in half and sprinkle with parmesan cheese. A good crusty bread to mop up the pan juices is suggested.

Serves six.