Making this again today! I made some edits to the ingredients:
1.5 red bell pepper, cut in half length wise (choose the fattest pepper for the best stuffing)
1 small zucchini, diced
1 baby eggplant, diced
Handful of sliced Portabello mushrooms
1 clove of garlic
.25 pounds of ground beef
1/2 large can crushed tomatoes
1 scallion, chopped
1 tablespoon of olive oil
1 tablespoon Worcestershire sauce
handful of brown rice (pre-cooked or frozen)
spicy grill seasoning
salt to taste (added with grill seasoning)
3/4 cup Cheese blend (I used feta, parm and white cheddar)
Preheat oven to 400 degrees and dice zucchini and eggplant. Add grill seasoning (I used McCormick Montreal Steak Seasoning) with olive oil and toss onto a cookie sheet. Bake for about 25 minutes. Remove from oven. Lower oven to 350 degrees.
In the meantime, brown ground beef over medium heat (add grill seasoning). When almost cooked through, add mushrooms, shallot and garlic. Cook until browned and then add tomatoes (be careful of splatter) and pre-cooked handful of brown rice.
Add roasted vegetables and cook for another 5-10 minutes.
Put halved bell peppers in a Pam sprayed oven-safe dish. Add layer of cheese (helps it stick to pepper). Scoop filling into pepper then top with remaining cheese and scallion. Cook at 350 for 25 more minutes.