Ingredients:

3 sweet bell peppers (green, red or yellow)

1 large disposable aluminum foil pan

1 pound ground beef, cooked and crumbled

1 jar (14 ounces) spaghetti sauce

3 to 4 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce, or to taste

1 1/3 cups FRENCH'S® French Fried Onions

1/2 cup uncooked instant rice

1/4 cup sliced black olives

1 cup shredded mozzarella cheese

Directions:

Cut peppers in half lengthwise; discard seeds. Place pepper halves in foil pan; set aside.

Combine cooked meat, spaghetti sauce, Frank's RedHot Sauce, 2/3 cup French Fried Onions, rice and olives. Spoon into pepper halves, dividing evenly. Pour cold water into pan to 1/2-inch depth. Cover pan securely with foil.

Place pan over high heat on grill. Cook peppers about 25 minutes or until tender. Uncover. Sprinkle peppers with cheese and remaining onions. Cook for 5 minutes or until cheese melts and onions are golden.