Preheat the grill to medium high (about 475 to 500 degrees F). Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then
Grill the peppers on direct heat to get a good char on the skins and get them about 50% cooked. Turn frequently. Total of about 5 minutes. Put them in a baking dish for stuffing.
Make the pepper filling: heat the olive oil in a large, nonstick skillet over medium-high heat. Add the pork, Italian seasoning, AP seasoning, and red pepper flakes. Cook, breaking apart the meat, until the pork is browned and cooked through. Drain off any excess grease.
Pour in the can of diced tomatoes and their juices. Stir in the vinegar and the minced garlic. Let simmer for 1 minute. Drain excess liquid.
Remove the pan from the heat. Stir in the rice and 1 cup of the Mozzarella and 1/4 cup of the Parmesan.
Stuffed pepper filling in a skillet
Mound the filling inside of the peppers. Keep the remaining cheese handy so that you can top the peppers in their last few minutes of grilling.
Return the peppers to the grill, keeping them in the baking dish. (I converted the grill to indirect heat.
Grill until they are completely fork tender, about 20 additional minutes. I cooked to an internal temperature of 165.
During the last few minutes of cooking, sprinkle the peppers with the remaining ½ cup Mozzarella and ¼ cup Parmesan and let melt.
Remove from the grill. Sprinkle with fresh basil. Enjoy hot.