• Using a sharp paring knife, split the peppers in half from top to bottom. Remove stems, seeds, and pith, then rinse. Set aside on a paper towel to drain. Each pepper half will have the shape of a small boat. Large peppers may also be split into fourths and served as appetizers.
• This step may be completed on the indoor range or outside on a sufficiently hot side burner (many burners that are built into typical commercially available grills don't generate a great deal of heat to cook meat). Sauté onions and garlic until the onion pieces are translucent. Add the ground beef (or veal) and brown. Drain any excess fat, and stir in the rice, Parmesan cheese, and parsley. Parmesan cheese helps bind everything together, so don't skimp here. Mix well, then add pine nuts last. Set aside.

Grill the Peppers

• Heat the grill to medium, about 300 degrees. Unstuffed peppers should be grilled, skin side up, for about four minutes. Turn the pieces over, so the "boat" is now ready for filling.
• If you own a mesh grill pan (a good source is Williams-Sonoma) or a vegetable grilling basket, place the peppers inside. This will facilitate easy removal and capture any rice that might otherwise fall into the grill.
• Take the peppers temporarily off the grill to fill them. Use a large spoon to stuff the peppers with the rice and meat mix.
• Use a measuring cup with a pouring lip to drizzle the tomato puree or tomato juice over the top being careful to pour slowly so that some of the purees soaks into the rice without running over the edge of the pepper.
• Top with more Parmesan cheese or with shredded cheddar cheese. Place the peppers back on the grill at medium heat for about five minutes. The skin may blister a bit, but this is fine. If the skins blister a great deal, the fire is too hot.
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