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Cut tops off green peppers and remove seeds and ribs. Using tongs, char all sides of peppers lightly over a grill or gas burner. Grill steak to medium-rare, cool slightly and cut into 1⁄2-inch cubes (should yield about 1 cup).
Into each pepper, spoon 1 tablespoon cream cheese, 1 tablespoon hummus, 1 tablespoon diced tomato and 1⁄4 cup cubed steak. Fill the remaining space with shredded cheddar and drizzle each pepper with 1 teaspoon Fustini’s Tunisian Harissa oil.
Grill stuffed peppers, rotating, about 20 minutes or until sides are lightly browned.
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