Stuffed Cheesy Peppers

In a large pan, sauté the finely chopped onion with olive oil until softened. Add the ground beef, grated carrot, minced garlic, Italian seasoning, granulated onion, and smoked paprika. Fully cook the ground beef, stirring occasionally, and drain any residual fat. Add the fire-roasted tomatoes and cooked white rice to the pan. Bring the mixture to a simmer and then remove from heat. Preheat your grill to 250°F. Carefully pack each cored pepper with the meat and rice mixture. Nestle a 1-inch cube of fresh mozzarella cheese into the center of the filling in each pepper and sprinkle with dried chives. Place the stuffed peppers into a 9-10” circular or square grill-proof pan. Place the pan on the grill and carefully add 1/2 cup of water to the bottom of the pan to help steam the peppers. Smoke for 30 minutes, then increase the grill temperature to 400°F. Tightly cover the peppers with a lid or foil. After 20 minutes, remove the covering. The peppers should be tender when pierced with the tip of a knife. Sprinkle shredded cheese on top of each pepper and continue to grill uncovered until the cheese is melted and bubbly.