6 small to medium-sized red bell peppers, tops removed and seeded
DIRECTIONS
In a medium-sized pan, heat the oil over medium high heat and cook the red onion until translucent, then add ground beef, stirring occasionally until the beef is no longer pink.
Add Sweet Baby Ray’s Original Barbecue Sauce, 1 cup of cheddar cheese, black pepper, and salt. Stir well to combine and remove from burner.
Sit each pepper on a piece of aluminum foil to form a base to keep the peppers upright on the grill.
Fill each pepper with the meat mixture and place on the grill on medium low heat for 20-25 minutes or until peppers are tender.
Sprinkle each pepper with remaining shredded cheese and grill, covered, for an additional 2 minutes or until the cheese is melted.
Remove from the grill, drizzle with barbecue sauce, and allow to cool for 5-10 minutes, then serve and enjoy.
