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- 2 – green bell peppers
- 1 cup white rice
- 8 ounces monterey jack cheese (shredded)
- 1 teaspoon flour (or cornstarch)
- 4 slices bacon (cooked and crumbled)
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon basil
- 1 tablespoon butter
- Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes).
- Meanwhile, half bell peppers and remove seeds and membranes.
- With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat.
- Once rice is finished, stir in butter, salt, pepper, and basil.
- Toss cheese with flour, then stir into rice mixture.
- Pack bell pepper halves with rice mixture.
- Grill on medium high heat for 15 min or until peppers are cooked through.
